Citrus and Fennel Salad with Grilled Sea Scallops
Ingredients
Scallops
- 1 pound locally landed sea scallops (or more for heartier appetites)
- ⅓ cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Salad
- 1 thinly sliced watermelon radish
- 1 bulb very thinly sliced fennel, green stalks and fronds trimmed for another use
- 2 Cara Cara and 2 blood oranges, peeled with pith removed, sliced into wheels
- 1 teaspoon fresh thyme leaves
- ¼ cup washed whole Italian parsley leaves (stems removed)
- 3 tablespoons apple cider vinegar
- 4 cups washed, dried and gently tossed greens such as arugula, red oak, spinach and endive
Instructions
- Preheat gas grill to high (one side) or prepare coals with coals banked to one side. Meanwhile, pat scallops dry with paper towel and place them on a plate. Cover all sides with 3 tablespoons olive oil and sprinkle liberally with kosher salt and pepper. When the grill is ready, place them on the hottest part of the grill for 2 minutes then turn over and continue grilling for another 2 minutes. Place the scallops on a heat-proof dish or rimmed foil and move to the cool side of the grill for 3 minutes to temper down and ensure a thorough cook. In a medium-sized bowl combine the radish, fennel, oranges, thyme, parsley and cider vinegar. Gently add the greens, sprinkle with salt and pepper to taste and divide onto 4 chilled plates. Place the scallops over the greens. Add any liquid that remains in the pan to the remaining olive oil, give it a quick whisk with a fork and drizzle over each salad.
