Seared Scallops Recipe

Inspired by The Grove

Time30m

Serves4

seared jumbo scallops, fennel yogurt, caviar, orange supremes, castelvetrano olive

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Ingredients

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1
Prepare the Fennel Yogurt
Thinly slice the fennel bulb and combine it with the Greek yogurt in a bowl. Mix well and season with salt and black pepper to taste. Refrigerate until ready to serve.
2
Supreme the Oranges
Using a sharp knife, cut the top and bottom off each orange. Stand the orange upright and slice down the sides to remove the peel and white pith. Over a bowl, cut between the membranes to release the orange segments, collecting the juice. Set aside the segments.
3
Prepare the Scallops
Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
4
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops in a single layer, ensuring not to overcrowd the pan. Sear for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from skillet and set aside.
5
Plate the Dish
On each plate, spread a generous spoonful of fennel yogurt. Arrange the seared scallops on top, add orange supremes, and finish with a spoonful of caviar and a scattering of Castelvetrano olives.