Georges Bank Wild Scallops Recipe

Preparation Steps

1. 1

   Prepare the Ingredients

   Start by rinsing the scallops under cold water and patting them dry with paper towels. Remove the outer layers of the fennel bulb and slice it thinly. Dice the jalapeño pepper, removing seeds for less heat if desired. Segment the orange into supremes, removing the peel and pith. Pit and slice the Castelvetrano olives.

2. 2

   Prepare the Sour Yogurt

   In a small bowl, mix the sour yogurt with a pinch of salt and black pepper. Set aside.

3. 3

   Sear the Scallops

   Heat olive oil in a skillet over medium-high heat. Once hot, add the scallops to the pan without overcrowding. Sear for about 2-3 minutes on each side, or until golden brown and cooked through. Season with salt and black pepper.

4. 4

   Sauté the Fennel and Jalapeño

   In the same skillet, add the sliced fennel and diced jalapeño. Sauté for about 5 minutes until the fennel is tender and slightly caramelized. Season with salt and pepper to taste.

5. 5

   Plating

   On a serving plate, spread a dollop of the sour yogurt mixture. Arrange the sautéed fennel and jalapeño on top. Place the seared scallops on the mixture, and garnish with orange supremes, a sprinkle of caviar, and sliced Castelvetrano olives.