Seared Scallops, Fennel Salad, Kumquat-Tarragon Vinaigrette Recipe - (5/5)

Ingredients

• 1 cup olive oil plus
• 2 tablespoons olive oil
• 10 kumquats stemmed, quartered, and 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 (abt 5 cups)
• 1 medium radicchio head quartered, and thinly sliced - (abt 4 cups)
• 4 green onions thinly sliced (abt 3/4 cup)
• 24 large sea scallops - (abt 1 3/4 lbs)
• 2 tablespoons butter divided