Active Time
N/A
Total Time
45 MIN
Yield
Serves : 10
© Jonny Valiant

How to Make It

Step 1    

In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

Step 2    

In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates.

Step 3    

In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad.

Step 4    

Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

Suggested Pairing

Sicily's white grapes (Inzolia, Catarratto, Grecanico) are relatively unknown in the US, but are worth exploring because they tend to go incredibly well with food. Pour one with these vibrant scallops.

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Aggregate Rating value: 5

Review Count: 3756

Worst Rating: 0

Best Rating: 5

Author Name: ldecesar

Review Body: Great recipe. Minus the fact that the picture clearly shows Kalamata olives and not a bright green olive.

Review Rating:

Date Published: 2017-05-16

Author Name: LSH123

Review Body: I agree, Idecesar. The olives aren't green and they haven't been sliced. And perhaps they should have sectioned the oranges the way it says in the recipe, rather than just cutting off the peel and slicing them. Seems to me they should care a little more about giving us a photo that follows the recipe -- or give us the recipe as presented in the photo. I'm a food blogger, and it wouldn't occur to me to write one thing and present another. More than a little irritating, even though it sounds like a terrific combination of flavors and textures. Shame on you, F&W.

Review Rating:

Date Published: 2017-07-25