This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green olives and fried capers.
Slideshow: Fantastic Scallops
2 small fennel bulbs—halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
3/4 cup extra-virgin olive oil
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped
How to Make It
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.
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.
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.
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.
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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Review Body: Great recipe. Minus the fact that the picture clearly shows Kalamata olives and not a bright green olive.
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.