Seared Scallops with Citrus Fennel Slaw
RECIPESEARED SCALLOPS WITH CITRUS FENNEL SLAW Seared Scallops with Citrus Fennel Slaw Stone Soup Blanc's floral, citrus, and mineral notes balance beautifully with sweet seared scallops and the...
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Cooking tools:
- Spice grinder
- Fine-mesh sieve
- Pastry brush
- Nonstick skillet
- Paring knife
- Cutting board
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen towel
- Paper towel
- Plate
- Serving platter
- Cup
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
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