Seared U10 Scallops with Fennel, Beet & Orange for 4 portions
12 each
1 each
2 each
1 each
1/2 small
1 Tbsp
1/4 Cup
1/4 Cup
1/4 Cup
1 Tbsp
Salt & Pepper to taste
U10 DRY SCALLOPS
Large Beet (cooked)
Florida Orange (Peeled and supremed) Fennel Bulb
Sweet Onion Diced
Chives (minced)
Walnut Oil
Virgin Olive Oil
Sherry Vinegar
Dijon Mustard
for the Relish:
Small Dice the Beets, Oranges, Fennel, Onion & Chives. Reserve in a small bowl.
In a separate bowl whisk together the walnut oil, olive oil, sherry Vinegar and mustard. Season to taste with Salt & Pepper.
Drizzle the beet relish with the walnut vinaigrette.
Season the Scallops with Salt & pepper. In a hot saute pan, Sear the Scallops for 2 minutes on first side then flip and sear for 1 minute. Turn off heat.
Plate the scallops on serving dish and top with beet relish. Drizzle with extra vinaigrette. Enjoy!