Seared U10 Scallops with Fennel, Beet & Orange for 4 portions
Salt & Pepper to taste
U10 DRY SCALLOPS
Large Beet (cooked)
Florida Orange (Peeled and supremed) Fennel Bulb
Sweet Onion Diced
Virgin Olive Oil
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!