Scallops with fennel, Beet & Orange recipe (4/17/17)

Posted at 11:30 AM, Apr 17, 2017
and last updated 2017-04-17 11:59:45-04

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


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!