- 6 Large Scallops
- 1 Grapefruit (Segmented)
- 1 Orange (Segmented, juiced)
- 1 Lemon (Zest finely grated, juiced)
- ½tbsp Dijon Mustard
- 3tbsp Olive Oil
- 1 Medium Sized Fennel (thinly sliced)
- Herbs (Coriander, Parsley, and/or Tarragon)
- Whisk together the , salt, pepper, olive oil, dijon mustard, lemon zest, lemon juice and orange juice together and thoroughly toss through your sliced fennel. Allow the fennel to sit in the dressing for 20-30mins to help soften the fennel.
- Remove your scallops 10-15mins from your fridge and allow it to come to room temperature. Pat your scallops dry with some paper towel, and heat a non-stick frying pan over high heat until very hot. Add a little olive oil to the pan, and cook your scallops for 1-2mins each side, till nice and golden brown.
- Strain and pour off the excess liquid/dressing from your fennel salad. Place on the center of a large plate or dish, and arrange your scallops and segmented oranges and grapefruit around the fennel salad. Garnish with fresh herbs, using either all or any combination of the herbs listed above.
- This is a very simple dish to prepare and great during the spring and summer. However, due to the fact that this dish is so simple, it’s imperative that you use really good quality citrus, scallops, and olive oil. These ingredients will make or break this dish.
- The cooking time on the scallops will vary depending on a number of variables, such as the size of your scallops, how cold they are from the fridge, how many you’re cooking in the pan, how hot your pan is, etc. In the end, they should be golden brown but not completely cooked through. Otherwise they’ll be tough like rubber. You’re aiming for rare to medium rare.
- If you’re planning on serving a larger portion of this dish than the one outlined in this recipe, a tip when cooking the scallops is to arrange them in your pan like a clock. Starting clockwise, you lay each individual scallop around the edges and finish in the center. You than flip them in the same order. By arranging them in order, you can than more easily cook them more efficiently and evenly.
- If you wish to make this dish completely vegetarian, you can easily omit the scallops and serve it as a simple and delicious fennel and citrus salad.
- The herbs I used for the photos were young parsley and tarragon. I was fortunate to have them in the garden and catch them while they were still young and tender.