Seared Scallops With Fresh Fennel Salad And Kumquat

Name: Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 2 tablespoons olive oil; 10 kumquats, stemmed, quartered, seeded; 3 tablespoons chopped fresh tarragon; 1/4 cup white wine vinegar; 2 tablespoons frozen orange juice concentrate; 1 tablespoon Dijon mustard; 3 medium fennel bulbs, thinly sliced (about 5 cups); 1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups); 4 green onions, thinly sliced (about 3/4 cup); 24 large sea scallops (about 1 3/4 pounds); 2 tablespoons butter, divided

Servings: persons

1 cup plus 2 tablespoons olive oil
10 kumquats, stemmed, quartered, seeded
3 tablespoons chopped fresh tarragon
1/4 cup white wine vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon Dijon mustard
3 medium fennel bulbs, thinly sliced (about 5 cups)
1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups)
4 green onions, thinly sliced (about 3/4 cup)
24 large sea scallops (about 1 3/4 pounds)
2 tablespoons butter, divided

1
Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2
Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
3
Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and saute until golden on both sides and just opaque in center, about 3 minutes total. Transfer sauteed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
4
Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plus 2 tablespoons olive oil, 10 kumquats, stemmed, quartered, seeded, 3 tablespoons chopped fresh tarragon, 1/4 cup white wine vinegar, and more.

Yes, Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions