Georges Bank Wild Scallops * Recipe

Preparation Steps

1. 1

   Prepare the Orange Supremes

   Slice the top and bottom off the orange, then carefully cut away the peel and white pith. Segment the orange by cutting along the membranes to release the segments. Set aside.

2. 2

   Prepare the Castelvetrano Olive Sour Yogurt

   In a bowl, combine the plain yogurt with finely chopped Castelvetrano olives. Mix well and season with a pinch of salt and black pepper. Adjust seasoning to taste and set aside.

3. 3

   Prepare the Fennel and Jalapeño

   Thinly slice the fennel bulb and jalapeño. If you prefer less heat, remove the seeds from the jalapeño. Set aside.

4. 4

   Sear the Scallops

   In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops to the skillet. Sear for about 2-3 minutes on each side until they are golden brown and just cooked through.

5. 5

   Plate the Dish

   On a serving plate, create a base with the olive sour yogurt. Arrange the seared scallops on top, add the orange supremes, and sprinkle the sliced fennel and jalapeño around the plate. Finish with a dollop of caviar on top of each scallop.