Pan Seared Scallops with Marinated Fennel and Mandarin Oil
Recipe Date:
July 8, 2014
Measurements:
Imperial (US)
Ingredients
-
head of Fennel
-
1 tsp Fennel Seed
-
1/2 cup extra virgin olive oil
-
1/4 cup white wine vinegar
-
pinch chili flakes
-
Kosher salt and cracked black pepper
-
6 large scallops
-
1 tbsp canola oil
Directions
- Slice fennel into 1 cm thick slices, marinate in fennel seed, chilies, olive oil, vinegar, salt and pepper overnight
- Remove fennel from marinade and grill until tender
- Pull scallops from fridge 15 min prior to cooking, place on paper towel and season
- Heat cast iron pan to med/high. Add thin layer of oil
- Pat scallops dry and place flat side down in pan
- Sear for about 45 seconds, flip and sear another 30 sec
- Remove to clean paper towel
- Plate and drizzle with mandarin oil
- Enjoy!
