Seafood Recipes: Seared Sea Scallops With Citrus Fennel Slaw

Seared Sea Scallops With Citrus Fennel Slaw

Seared Sea Scallops With Citrus Fennel Slaw
8 large sea scallops
2 tbsp unsalted butter
1 fennel bulb, thinly shaved4 tbsp olive oil
4 tbsp orange juice
1/2 tsp orange zest
2 tbsp lemon juice
1/2 tsp lemon zest
1 tbsp white wine vinegar
2 tbsp chopped tarragon
4 tsp Olive Tapenade (recipe included)

Olive Tapenade
1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted

Cooking Procedures:
Seared Sea Scallops With Citrus Fennel Slaw:
  • In a small mixing bowl, combine the orange and lemon juice with zest, vinegar and olive oil. Whisk together well.
  • Add the fennel, tarragon and toss well. Season the fennel slaw with salt and pepper.
  • Heat a large sauté pan over medium-high heat and add the butter. Season scallops with salt and pepper.
  • Add the scallops and cook until golden brown on each side, about 2 minutes per side.
  • Arrange the fennel slaw on a plate and top with 2 scallops. Drizzle each scallop with Olive Tapenade.
Olive Tapenade:
  • In a large sauté pan over low heat, add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor.
  • Add the sun-dried tomatoes, capers and olives. Process until paste forms.
  • Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.

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