Seared Scallop, Fennel, and Citrus Salad - alive magazine
This refreshing salad is an ideal way to showcase the delicate and sweet flavour of scallops. Scallops are also a good source of the vital minerals magnesium…
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Cooking tools:
- Mandoline
- Blender
- Chef's knife
- Cutting board
- Skillet
- Measuring spoon
- Serving platter
Ingredients
- 2 1/2 navel oranges, divided
- 1 Tbsp (15 mL) chopped fresh tarragon
- 1 Tbsp (15 mL) white wine vinegar
- 1/2 Tbsp (7 mL) Dijon mustard
- 1/2 tsp (2 mL) salt, divided
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 ruby grapefruit
- 1 large-sized fennel bulb, trimmed, fronds reserved
- 2 radishes
- 1 Tbsp (15 mL) coconut oil
- 12 large scallops, shelled and cleaned
- Freshly ground black pepper, to taste
- 2 Tbsp (30 mL) coarsely chopped pistachios
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