Seared Scallops with Citrus Fennel Slaw - Trattore Farms

Ingredients

• 1 pink grapefruit (large)
• 2 tsp Dry Creek Olive Co. Meyer Lemon Olive Oil
• 1 tsp Dry Creek Olive Co. Cucina Blend Olive Oil
• 1 tsp honey (raw)
• 1/2 tsp whole fennel seeds (freshly ground in a spice grinder)
• 1/4 tsp sea salt (divided)
• 1 pinch freshly ground black pepper
• 12 fresh sea scallops, muscle removed (room temperature)
• 1/2 large fennel bulb halved, cored and thinly sliced
• 3/4 head red leaf lettuce, cored and torn into small pieces ((4 cups))
• 12 whole almonds, coarsely chopped and lightly toasted