Seared Scallops, Fennel Salad, Kumquat-Tarragon Vinaigrette

By á-174942

Ingredients

• 1 cup olive oil plus
• 2 tablespoons olive oil
• 10 kumquats stemmed, quartered, and seeded
• 3 tablespoons chopped fresh tarragon
• 1/4 cup white wine vinegar
• 2 tablespoons frozen orange juice concentrate
• 1 tablespoon Dijon mustard
• 3 medium fennel bulbs thinly sliced (abt 5 cups)
• 1 medium radicchio head quartered, and thinly sliced - (abt 4 cups)
• 4 green onions thinly sliced (abt 3/4 cup)
• 24 large sea scallops - (abt 1 3/4 lbs)
• 2 tablespoons butter divided

Preparation

Step 1

Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.

Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.

Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

This recipe yields 8 first-course servings.