Seared Sea Scallops With Cucumber-Fennel Salad And Fennel Seed Vinaigrette

1. 1

   Peel cucumber; cut in half lengthwise, seed, and thinly slice.

2. 2

   Trim and discard fennel bulb base. Trim stalks from bulb, discarding hard outside stalk. Cut bulb in half lengthwise, and cut crosswise into thin slices.

3. 3

   Stir together fennel, cucumber, 2 tablespoons shallots, 1/2 tablespoon garlic, chives, 1/2 cup rice wine vinegar, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; let stand at room temperature 1 hour.

4. 4

   Place a small skillet over medium-high heat until hot; add fennel seeds, and cook, stirring constantly, 1 1/2 minutes or until toasted. (Be careful not to burn seeds; they will become bitter.)

5. 5

   Remove from pan. Reduce heat to medium. Process seeds in a blender until ground; return to pan. Stir in 1/2 cup grapeseed oil. Remove from heat; cool to room temperature.

6. 6

   Whisk together fennel-infused oil, remaining tablespoon shallots, remaining 1/2 tablespoon garlic, remaining 1/4 cup vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and orange juice; set aside.

7. 7

   Sprinkle scallops with salt and pepper to taste. Heat 1 teaspoon olive oil in skillet over high heat until very hot. Add scallops, and cook 2 minutes. Turn, and cook 1 minute.

8. 8

   Arrange salad on individual plates; top each with a scallop. Whisk vinaigrette, and drizzle over salads. Garnish, if desired, and serve immediately.

* Per serving · 4 servings · Values may vary.