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Seared Scallop, Fennel, and Citrus Salad


    Seared Scallop, Fennel, and Citrus Salad

    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 and selenium.


    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

    To make dressing, with sharp knife, cut away rind and all white pith from 1/2 orange. Cut 1/2 orange into chunks and place in bowl of blender. Add tarragon, vinegar, mustard, 1/4 tsp (1 mL) salt, and olive oil, and blend until smooth. Set aside.

    To make salad, cut away rind and all white pith from remaining 2 oranges and grapefruit. Cut fruit into thin slices. Using sharp knife or mandoline, slice fennel bulb and radishes into paper-thin slices. Arrange citrus fruit, fennel, and radishes artfully on serving plates.

    Heat coconut oil in frying pan over medium-high heat. Season scallops with remaining 1/4 tsp (1 mL) salt and pepper. Sear scallops on both sides until golden and just opaque in the centre, about 1 minute per side. Place 3 scallops on each salad, drizzle with dressing, and garnish with pistachios and reserved fennel fronds. Serve immediately.

    Serves 4.

    Each serving contains: 202 calories; 10 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 22 g carbohydrates (8 g sugars, 5 g fibre); 396 mg sodium

    source: "Shellfish", alive #364, February 2013


    Seared Scallop, Fennel, and Citrus Salad




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