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Monday, December 28

Scallops with tangerines, fennel & pistachios

Fennel bulbs, thinly sliced
2 small
Tangerines, peeled, segmented, pith & skin discarded
Tangerine juice
6 tablespoons
Oil, extra-virgin olive
¼ cup +
½ cup

Pepper, freshly ground

Sea scallops, fresh
Fennel seeds, ground
1 teaspoon
Butter, unsalted
2 tablespoons
Capers in brine, drained, patted dry
2 tablespoons
Olives, green, sliced
¼ cup
Pistachios, roasted, unsalted, coarsely chopped
¼ cup
  1. In a large bowl, soak the fennel in iced water. 
  2. In a medium bowl, whisk together the juice and ¼ cup oil; season with salt and pepper. 
  3. Drain the fennel, and blog dry; add to the dressing, and toss to coat. 
  4. Mound the salad on plates. 
  5. Season the scallops with salt and pepper; rub with ground fennel seed. 
  6. In a large skillet, heat ½ cup oil until shimmering over high heat. 
  7. Add the scallops and cook until browned on the bottom, about 3 minutes. 
  8. Add the butter and capers to the skillet, and then turn the scallops over and cook until white through out, about 2 minutes. 
  9. Set the scallops on the fennel salad. 
  10. With a slotted spoon, strain out the capers and scatter over the salad with the tangerine segments, olives and pistachios. 
Recipe adapted from Food&

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