Seared Scallops on a Shaved Fennel and Green Olive Salad with Blood Orange Beurre Blanc – St. Supéry
This recipe offers a delightful treat with its unique combination of flavors and easy-to-follow steps. Be the first to review it!
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Cooking tools:
- Mandoline
- Peeler
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Paper towel
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Tongs
- Plate
Ingredients
- 1 lb Dry-Packed Sea Scallops, patted very dry on paper towels
- Salt
- Black Pepper
- 2 Tbl Grapeseed Oil, divided
- 1 Fennel bulb, cored and very thinly sliced on a mandoline or vegetable peeler
- 8 ea Castelvetrano Olives, sliced
- 2 Tbl Red Onion, thinly sliced
- 2 Tbl Italian Parsley leaves
- ½ tsp Fennel seed
- ½ tsp Blood Orange zest
- 1 Blood Orange, juiced, and divided
- ¼ C St. Supéry Sauvignon Blanc
- 1 tsp Shallot, minced
- 4 oz Unsalted Butter, cubed into small pieces
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