Seared Sea Scallops With Citrus Fennel Slaw
Ingredients:
Seared Sea Scallops With Citrus Fennel Slaw
8 large sea scallops2 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 oil2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted
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.
- 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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