Scallops with Fennel Salad
6 Dry Scallops from the Manhattan Meat Market
1 Bulb of Fennel
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
Salt and pepper
Split the bulb of fennel in half and remove the center with a paring knife. Slice the fennel as thinly as possible. Cut away the skin of the orange and cut out the segments with a paring knife. Add to a bowl with the fennel. Add the olive oil, lemon juice and salt and pepper and toss.
Heat a large all metal or nonstick saute pan to medium high heat. While the pan preheats pat the scallops dry with a paper towel and season both sides lightly with salt and pepper. Add 2 tablespoons of vegetable oil to the pan. Add the scallops to the pan, ensuring plenty of space between them. Sear for three to four minutes, until they are golden brown an eighth to a quarter of an inch up the side. Flip the scallops and sear one and a half to two minutes more.
Serve immediately with the fennel salad. Serve with risotto or another rice dish and fresh vegetables, or add spring greens to the fennel to make a larger salad.