Ingredients
1
cup plus 2 tbsp olive oil
10
kumquats, stemmed, quartered, seeded
3
tbsp chopped fresh tarragon
1/4
cup white wine vinegar
2
tbsp frozen orange juice concentrate
3
medium fennel bulbs, thinly sliced (about 5 cups)
1
medium-size head of radicchio, quartered, thinly sliced (about 4 cups)
4
green onions, thinly sliced (about 3/4 cup)
24
large sea scallops (about 1 3/4 pounds)
Directions
1.
Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2.
Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
3.
Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
4.
Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.
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