Thursday, July 26

Scallops with Fennel & Kumquat

Scallops seem like one of those fancy restaurant dishes that are best left to professionals, but in actuality they are super easy to make. I make tons of variations on them (such as this and this), but this dish is especially light and summery. The fennel salad is a crisp and refreshing contrast to the meaty scallops, and I love the way the sweet and tangy citrus pairs together. I used kumquats that I had previously bought for this cocktail but orange or grapefruit segments would also work nicely. Serve this with a cold glass of white wine and enjoy.

Scallops with Fennel & Kumquat Salad:

  • Very thinly slice* 1 large bulb of fennel and 1/2 dozen kumquats.**
  • Combine with 1/2 tbsp. olive oil, salt, and pepper and set aside.
  • Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
  • Pat 3/4 lb. scallops dry with a paper towel and season both sides with salt and pepper.
  • Add scallops to the hot pan and cook for 3-4 minutes per side, or until golden brown.
  • To serve, divide scallops onto plates and top with the fennel salad.

Serves two
*I used a mandoline to make quick work of this.
**Seeds removed. Or use 1/2 orange or grapefruit segments.