Seared Scallops with Orange-Scented Radicchio, Fennel & Snap Pea Slaw
Serves 4
Serves 4
“Finding great scallops is like finding great wine. They are both so irresistible and exciting to me that I immediately look for friends I can share them with. This dish is perfect for brunch, lunch, or dinner, especially in the Spring when scallops are at their best.” – Joseph Carr, Founder, Josh Cellars
When you’re craving scallops and want to make a delicious meal, our Seared Scallops with Orange-Scented Radicchio, Fennel & Snap Pea Slaw recipe is an excellent choice. Our team of experts suggest pairing this delicious recipe with our Rosé.
Ingredients
1 lb of large sea scallops, side muscle removed and patted dry with paper towels
1 tablespoons of vegetable oil
1 tablespoons of unsalted butter
1 small head of radicchio, shaved
1 small bulb of fennel, halved and cored, thinly sliced
1 cup of sugar snap peas, sliced thin diagonally
2 tablespoons of whole milk Greek yogurt
1/2 teaspoon of orange zest
2 tablespoons of orange juice
1 tablespoon orange marmalade
1 tablespoon of minced fresh chives
Salt and pepper to taste
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