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
1 small spoon of runny Honey for the dressing
Optional: Mint leaves for dressing
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.
With a mandoline or a sharp knife, slice the fennel and red onion very thinly.
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)
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.
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
Dry up the scallops a second time with kitchen paper. Removing any excess moisture is the secret to makes the scallop caramelize.
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.
Add scallops to the salad, season with salt and pepper. Garnish with mint leaves or chopped fennel fronds and serve.