Seared Scallops and Fennel Salad

I N G R E D I E N T S

Scallops

  • 3 (or more) scallops at room temperature
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • Pinch of salt and pepper

Salad

  • 1 bulb of fennel
  • 1 grapefruit
  • 1/2 English cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 handful of pistachios

D I R E C T I O N S

  1. Thinly slice the white fennel bulb, reserving the fronds for garnishing
  2. Thinly slice the cucumber. Peel and slice half of the grapefruit.
  3. Toss fennel and grapefruit in a mixture of the olive oil, vinegar, honey, and juice from the remaining grapefruit half. Season with salt and pepper if you want.
  4. Pat dry the scallops. In a pan on medium high heat, melt butter and olive oil. Once bubbly, add the scallops and do not touch for 2 minutes. Flip, and continue cooking for another minute and a half to 2 minutes.
  5. Serve with the salad and chopped or grated pistachios.

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