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Seared Scallops with Shaved Fennel Salad and Delightful Palate’s Balsamic Garlic Honey Salad Dressing

Seared Scallops with Shaved Fennel Salad and Delightful Palate’s Balsamic Garlic Honey Salad Dressing
scallops seasoned with an Israeli seasoning named zhoug
seared until rown
placing the seared scallops over the bed of hummus
Citrus, fennel salad
Scallops plated with the Citrus, Fennel Salad
The finished dish, seared scallops over abed of hummus with a citrus and fennel salad dressed in Delightful Palate's Balsamic Garlic Honey Vinaigrette

Seared Scallops with Shaved Fennel Salad and Delightful Palate’s Balsamic Garlic Honey Salad Dressing

 1 large bulb of fennel (with fronds), core removed and very thinly sliced with a mandolin

2 cups mixed leaf lettuce

4 halo oranges, peeled and divided into segments

¼ cup of pitted green and black olives

1/4 cup of fresh mint leaves, torn

1/4 cup of fresh cilantro leaves

zest of half a lemon

2 tablespoons finely chopped chives, plus more for garnishing

2 tablespoons roughly chopped fennel fronds, plus more for garnishing

¼ cup Delightful Palate’s Balsamic Garlic Honey Salad Dressing

sea salt

Freshly ground black pepper

1.5 lbs. jumbo sea scallops (*make sure that you buy 'dry-packed' scallops, check with your fish monger to be sure!)

olive oil, for cooking and garnishing

Hummus

 In a bowl, set the fennel, and the remainder of the prepared salad ingredients aside as you sear the scallops.

 Remove the tough side muscle on each scallop (if present) and discard. Ensure the scallops are completely dry prior to searing, or they won't brown properly. Pat them dry with paper towels. Season the scallops on both sides with salt and pepper. Heat a large non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil to the pan. Once the oil is hot, add the scallops to the pan, setting them apart so they are not touching each other (depending on the size of your pan, you may need to do this in batches). Sear the scallops for 1.5 to 2 minutes on each side (adjust based on the size of your scallops) until they have roughly a 1/4-inch golden crust on each side and they are still lightly translucent in center. Set aside on a plate, and toss the fennel salad.

 Combine the shaved fennel with the mixed lettuce, fresh mint, cilantro leaves, lemon zest, chives, and fennel fronds, orange segments and olives in a medium-mixing bowl. Add Delightful Palate’s, Balsamic Garlic Honey and toss gently. Season to taste with salt and pepper.

 Place about 2 to 3 tablespoons of hummus on each serving plate, and use the back of a large spoon to create a thin, even layer. Top with seared scallops (3-4 per person, depending on size), and add a large spoonful of tossed fennel salad.