RECIPE
SEARED SCALLOPS WITH CITRUS FENNEL SLAW
Seared Scallops with Citrus Fennel Slaw
Stone Soup Blanc's floral, citrus, and mineral notes balance beautifully with sweet seared scallops and the brightness of a fresh, crunchy slaw.
Ingredients
- 1 pink grapefruit large
- 2 tsp Dry Creek Olive Co. Meyer Lemon Olive Oil
- 1 tsp Dry Creek Olive Co. Cucina Blend Olive Oil
- 1 tsp honey raw
- 1/2 tsp whole fennel seeds freshly ground in a spice grinder
- 1/4 tsp sea salt divided
- 1 pinch freshly ground black pepper
- 12 fresh sea scallops, muscle removed room temperature
- 1/2 large fennel bulb halved, cored and thinly sliced
- 3/4 head red leaf lettuce, cored and torn into small pieces (4 cups)
- 12 whole almonds, coarsely chopped and lightly toasted
Instructions
- Working over a bowl to catch the juices, peel then segment the grapefruit. Strain grapefruit juice into a cup
- Prepare dressing: Transfer 3 tbsp juice to a small bowl and whisk in 2 tsp Dry Creek Olive Co. Meyer Lemon Olive Oil, 2 tsp water, honey, ⅛ tsp ground fennel, ⅛ tsp salt and black pepper. Set aside.
- Using a clean kitchen towel or paper towels, pat scallops dry on all sides. Season scallops evenly with remaining 1/2 tsp ground fennel and remaining 1/8 tsp salt.
- Heat a medium nonstick skillet on medium and brush with 1 tsp Dry Creek Olive Co. Cucina Blend Olive Oil. Cook half of the scallops for about 5 minutes, flipping halfway, until just slightly firm when touched and very lightly golden brown on both sides. Transfer to a plate and cover to keep warm. Repeat with remaining scallops.
- Set aside 1 tbsp dressing. In a large bowl, toss fennel and lettuce with remaining dressing. Divide fennel salad among serving plates. Top each salad with grapefruit segments and cooked scallops. Drizzle reserved dressing over scallops and top with almonds.
Notes
Quick Tip: Sear scallops in a hot pan for 2 minutes per side until golden. Toss fennel and orange in lemon juice and olive oil. Serve scallops atop the slaw for a fresh, elegant dish.
Pair with: A chilled glass of Stone Soup Blanc — the vibrant acidity and stone fruit notes are a dream with seafood and citrus.
Inspired by: Clean Eating Magazine – “Seared Scallops and Fennel Salad”
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7878 Dry Creek Road, Geyserville, CA 95441 | (707) 431-7200
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