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Main Dishes
- Seafood |
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INGREDIENTS:
Fennel Salad
1 medium-size fennel bulb
3 oz white vinegar
2 1/2 tbs sugar
1 oz triple sec
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cp thinly sliced red cabbage
1/4 cp julienne carrot
1/4 cp julienne green apple
1 tbs finely chopped cilantro leaf
1 tbs green onion (green only), thinly sliced
Vinaigrette
2 blood oranges (substitute regular oranges if necessary)
2 oz white vinegar
1 1 /2 tbs honey
2 oz of triple sec
1 tsp mustard
1/4 tsp lemon juice
1 tbs finely chopped shallot
1/2 Serrano chile finely chopped
2 oz olive oil
Scallops
4 strips bacon
4 ea U10 diver scallops dry pack
Salt and pepper
1/4 cp canola oil
Blood orange segments for garnish
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DIRECTIONS:
Salad
Cut fennel into quarters, from the top down and then front to
back. Remove core of fennel slicing diagonally with knife. Cutting
across fennel, thinly slice the entire bulb. In bowl, toss fennel
with vinegar, sugar, triple sec, salt and pepper. Marinate in
refrigerator for one hour, tossing occasionally.
Toss remaining ingredients in separate bowl. Remove fennel mixture
from refrigerator, strain and add remaining ingredients. Toss and
set aside.
Vinaigrette
Zest 1 blood orange and place zest into small saucepan with
vinegar, honey and triple sec. Bring to a boil and remove from
heat.
Peel both blood oranges, remove segments and set aside. Squeeze
excess juice from remaining orange into small mixing bowl, discard
orange. Combine vinegar mixture, mustard, lemon juice, shallot,
Serrano and orange juice, mix well. Emulsify oil into
orange-vinegar mixture by whisking mixture and slowly pouring in
oil, hold under refrigeration.
Scallops
Bake bacon at 350°F until brown and cooked, then rough chop. Rinse
scallops, dry with napkin, season with salt and pepper. Place oil
in a medium sauté pan and heat to medium-high heat. Add scallops
and pan-fry until brown on each side (if they darken quickly, turn
down heat).
Divide salad onto 4 plates, top salad with scallops. Garnish
plates with blood orange segments and chopped bacon.
Serves: 4
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