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

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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.