SEARED SCALLOPS, FENNEL SALAD, KUMQUAT-TARRAGON VINAIGRETTE RECIPE - (5/5)

Seared Scallops, Fennel Salad, Kumquat-Tarragon Vinaigrette Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 12

1 cup olive oil plus
2 tablespoons olive oil
10 kumquats stemmed, quartered, and seeded
3 tablespoons chopped fresh tarragon
1/4 cup white wine vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon Dijon mustard
3 medium fennel bulbs thinly sliced (abt 5 cups)
1 medium radicchio head quartered, and thinly sliced - (abt 4 cups)
4 green onions thinly sliced (abt 3/4 cup)
24 large sea scallops - (abt 1 3/4 lbs)
2 tablespoons butter divided

Steps:

Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops. Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve. This recipe yields 8 first-course servings.