We eat with our eyes … This delicious and colourful scallops starter may look stunning but is also the simplest and quickest thing to make. Blood oranges look and taste amazing but are only available for a short season. Try this recipe with Pomelo or pink grapefruit when blood oranges are out of season.
2 blood oranges ( or use grapefruit or pomelo as an alternative)
1 Red onion
Dozen Sweet Cherry tomatoes
1/2 Bulb fennel
Rocket leaves
Capers
Olive oil
1 small spoon of runny Honey for the dressing
Seasoning
Optional: Mint leaves for dressing
Method
1
Begin prepping your scallops. Always remove the though side abductor muscle. Pat them dry with kitchen paper, Season each scallop with a small pinch of salt.
2
With a mandoline or a sharp knife, slice the fennel and red onion very thinly.
3
Juice 1 of the orange and with a knife extract the fleshy segments from the second one, (making sure you carefully remove all the bitter white inner sinews)
4
In a frying pan with little olive oil, sauté the sliced fennel for a minute to soften it. Allow to cool before mixing it in a salad bowl with onions, sliced tomatoes, rocket leaves, capers and orange bits.
5
Make the salad dressing with a few spoonfull of olive oil, orange juice, honey. Toss over the salad and mix together before sharing it between the dinner plates
6
Dry up the scallops a second time with kitchen paper. Removing any excess moisture is the secret to makes the scallop caramelize.
7
Preheat your frying pan on high heat. Add a small glug of olive oil, pan fry the scallops on 1 side until nicely coloured ( 2 minutes ) reduce the heat & flip the scallops on the other side and cook for another minute.
8
Add scallops to the salad, season with salt and pepper. Garnish with mint leaves or chopped fennel fronds and serve.
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