Seared Scallops w/Fennel Slaw

A recipe by Monica Lo of Sous Weed

Serves 4

Scallop Ingredients:

• 16 sea scallops

• 2 tsp butter

• 2 tsp olive oil

• Salt and pepper to taste

Fennel Slaw Ingredients:

• 2 small fennel bulbs, thinly sliced crosswise

• 1 small red onion, thinly sliced

• 5 red radishes, thinly sliced

• 1 Tbsp fennel fronds

• 1 Tbsp chopped dill

• 2 tsp lemon juice

• 1 Tbsp apple cider vinegar

• 2 Tbsp Pot d’Huile Olive Oil

• Salt and pepper to taste

Directions for Fennel Slaw:

  1. In a mixing bowl, toss fennel bulbs, red onion, radishes, fennel fronds, and dill together.

  2. In a small bowl, whisk lemon juice, apple cider vinegar, and Pot d’Huile Olive Oil. Pour into the mixing bowl with the vegetables and toss to coat.

  3. Season to taste with salt and pepper.

Directions for Assembly:

  1. Rinse sea scallop in cold water and pat dry with paper towels.

  2. Add butter and olive oil to a large saute pan on high heat. Salt and pepper each scallop and gently add to the pan to sear. Be sure not to crowd the scallops.

  3. Sear for 1 ½ minutes on each side, the crust should be golden brown.

  4. Assemble scallops on small salad plates with fennel slaw on top. Drizzle with more Pot d’Huile Olive Oil if needed.