Seared Scallops from the Dogwood

Seared Scallops with Fennel Puree and Shaved Crunchy Vegetables in Citrus Vinegar

Equipment Needs
Blender
Hand held Japanese mandolin
2 Medium sauté pans

Seared Scallops
8-12 medium size fresh scallops
(Plan on 2 scallops per person as an appetizer and more for an entrée)

Fennel Puree
2 bulbs of fennel, shaved thin on mandolin
½ pound grass fed butter
Salt

For Crunchy Salad
Baby carrots
Radishes
Fennel
Good quality citrus vinegar
Chopped herbs – parsley, tarragon, fennel fronds for garnish

Place the shaved fennel into a pan with butter and sprinkle lightly with salt. Cover with foil and cook on low heat until the fennel is tender. Placein blender and puree until smooth, season to taste.

Season scallops with salt and sear in a lightly oiled sauté pan on high heat. Once the scallops have a nice color on the seared side, flip them over andadd a small amount of butter to the pan. Cook until desired doneness.

Shave baby vegetables very thinly on the Japanese mandolin. Season with citrus vinegar and herbs.