Your Life A to Z Recipe: Thursday, March 20th, 2014: Seared Scallops with Shaved Fennel and Citrus Salad

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Seared Scallops with Shaved Fennel and Citrus Salad

8 scallops (u10)
2 Tbsp butter
4 garlic cloves
8 sprigs of thyme

1 large Fennel bulb
3 navel oranges
2 Tbsp evoo
Kosher Salt to taste
White pepper - fresh ground
2 Tbsp grape seed oil.

+Preheat a fry pan with enough grape seed oil to cover the pan.
+Season the scallops top and bottom with kosher salt and white pepper.
+0nce the pan barely begins to smoke, carefully add the scallops. Rotate half way and allow to continue to sear  until golden brown.
+Turn the scallops and add butter, garlic clove and thyme sprigs. Baste the scallops until desired temperature is achieved.
+Pull the scallops from the pan and drain on a plate with a paper towel.

Shaved Fennel and Citrus Salad

+clean the Fennel bulb with cold water.
+using a sharp knife or Japanese mandolin, shave the Fennel thin,  working your way from the top of the bulb towards the root end. Place the shaved fennel in a mixing bowl.
+ remove the skin from the navel oranges and remove the pith.
+ slice the cleaned oranges a quarter inch thick horizontally.
+add the citrus to the Fennel and season with olive oil and sea salt. Toss the ingredients.
+plate the salad on four plates and place the scallops on each plate.

Sunny Side Up Egg, Served Over Roasted Asparagus

*This is a classic Italian side dish during the Spring*

Roasted Asparagus

1 bunch of medium asparagus
2 TBSP Extra Virgin Olive Oil
1 tsp kosher salt
Fresh Ground Black Pepper to taste
1 tsp butter - unsalted
1 egg
1 TBSP freshly ground Pecorino Romano Cheese
+Preheat oven to 375 degrees
+Trim the bottom inch of the asparagus and place on a parchment paper lined sheet pan.
+Drizzle to the olive oil over the asparagus and season with salt and pepper
+Roast the seasoned asparagus in the oven for ten minutes
+Meanwhile heat a small fry pan with the small amount of butter and crack the egg into the hot pan.
+Lower the heat to low and cook the egg so that it is sunny side up. Season the egg.
+Place the cooked asparagus neatly on a rectangular plate and top with the cooked egg.
+Grate the cheese over the egg and serve.