RECIPE
SEARED SCALLOPS WITH CITRUS FENNEL SLAW
Seared Scallops with Citrus Fennel Slaw
Seared scallops and the balance beautifully with the sweet brightness of a fresh, crunchy slaw.
Ingredients
- 1 large pink grapefruit
- 2 tsp Dry Creek Olive Co. Meyer Lemon Olive Oil
- 1 tsp Dry Creek Olive Co. Trattore Farms Estate Olive OiL
- 1 tsp raw honey
- 1/2 tsp whole fennel seeks freshly ground in a spice grinder
- 1/4 tsp sea salt, divided
- Pinch freshly ground black pepper
- 12 fresh sea scallops muscle removed, room temperature
- 1/2 large fennel bulb
- 3/4 head red leaf lettuce, cored and torn about 4 cups
- 12 whole almonds, coarsely chopped and lightly toasted
Instructions
- Working over a bowl to catch the juices, peel then segment the grapefruit. Strain grapefruit juice into a cup
- Prepare dressing: Transfer 3 tbsp juice to a small bowl and whisk in 2 tsp Dry Creek Olive Co. Meyer Lemon Olive Oil, 2 tsp water, honey, ⅛ tsp ground fennel, ⅛ tsp salt and black pepper. Set aside.
- Using a clean kitchen towel or paper towels, pat scallops dry on all sides. Season scallops evenly with remaining 1/2 tsp ground fennel and remaining 1/8 tsp salt.
- Heat a medium nonstick skillet on medium and brush with 1 tsp Dry Creek Olive Co. Cucina Blend Olive Oil. Cook half of the scallops for about 5 minutes, flipping halfway, until just slightly firm when touched and very lightly golden brown on both sides. Transfer to a plate and cover to keep warm. Repeat with remaining scallops.
- Set aside 1 tbsp dressing. In a large bowl, toss fennel and lettuce with remaining dressing. Divide fennel salad among serving plates. Top each salad with grapefruit segments and cooked scallops. Drizzle reserved dressing over scallops and top with almonds.
Notes
Quick Tip: Sear scallops in a hot pan for 2 minutes per side until golden. Toss fennel and orange in lemon juice and olive oil. Serve scallops atop the slaw for a fresh, elegant dish.
Pair with: A chilled glass of Stone Soup Blanc — the vibrant acidity and stone fruit notes are a dream with seafood and citrus.
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TRATTORE FARMS
7878 Dry Creek Road, Geyserville, CA 95441 | (707) 431-7200
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