Seared Scallops with Citrus Fennel Salad - Foley Food and Wine Society

Ingredients

• 8 Large scallops, cleaned, rinsed, and dried
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 navel oranges, cut into segments, juice reserved
• 1 bulb fennel
• 1 tablespoon olive oil
• 1 tablespoon parsley
• 1 tablespoon chives
• Salt and pepper