Pan Seared Scallops Recipe
Fennel Salad, Pomegranate, Grapefruit Butter, Micro Cabbage, Agrumato, Quinoa Pilaf with Orange Zest
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Ingredients
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Scallops
Fennel Salad
Quinoa Pilaf
Grapefruit Butter
Method
Scallops Preparation
- 1
Season the Scallops
Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. When the oil is shimmering, add the scallops. Sear for 2-3 minutes on each side until golden brown and cooked through. Add butter during the last minute for flavor. Remove from the skillet and set aside.
Fennel Salad Preparation
- 3
Prepare the Fennel
Thinly slice the fennel bulb and place in a mixing bowl.
- 4
- 5
Dress the Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over the salad and toss gently to combine.
Quinoa Pilaf Preparation
- 6
Rinse Quinoa
Rinse the quinoa under cold water to remove bitterness.
- 7
Cook Quinoa
In a pot, combine rinsed quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork.
- 8
Add Orange Zest
Stir in orange zest before serving.
Grapefruit Butter Preparation
- 9
Melt Butter
In a small saucepan over low heat, melt the butter.
- 10
Add Grapefruit Juice
Once melted, whisk in grapefruit juice and a pinch of salt. Keep warm until ready to serve.
