Buttery seared scallops and an orangish vinaigrette top this healthy salad composed of radicchio, onions and fennel. A delicate note of tarragon gives it wintery touch, however, fresh sage or thyme would also work. Smart Recipes, European Recipes, Seafood Recipes, Recipes Seafood European Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette Recipe | RecipeSavants.com PT26M Serves 8 Ingredients: 1 Cup Plus 2 Tablespoons Olive Oil 10 Kumquats 3 Tablespoons Fresh Tarragon 0.25 Cup White Wine Vinegar 2 Tablespoons Frozen Orange Juice Concentrate 1 Tablespoon Dijon Mustard 3 Medium Fennel Bulbs 1 Medium Head Radicchio 4 Green Onions 24 Large Sea Scallops 2 Tablespoons Butter In a food processor, add kumquats, tarragon and oil and pulse till a puree is formed. Add Dijon mustard, orange juice concentrate, vinegar, salt and pepper and pulse till just combined. Transfer vinaigrette into a bowl and set aside. In a bowl, mix together radicchio, fennel and green onions. Add ¾ cup of vinaigrette and toss to coat. Season scallops with salt and pepper evenly. In a heavy large nonstick skillet, melt 1 tablespoon of butter over high heat. Add 12 scallops and sauté for about 3 minutes or till golden from both sides. With a slotted spoon, transfer scallops to large plate and cover with a piece of foil to keep warm. Repeat with remaining butter and scallops. Divide salad into 8 serving plates. Top each plate with 3 scallops and drizzle with remaining vinaigrette. Serve immediately.

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