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Categories:
olive oil salt flakes black white onions lemon white wine artisan fettuccine mixed greens flat leaf parsley fennel fronds salt lemon wedges
Viewed: 47 - Published at: 8 years agoIngredients
- 10 ounces fresh sea scallops
- glug of olive oil
- 1 teaspoon Maldon salt flakes
- 1/4 teaspoon fresh milled black and green peppercorns
- 1/4 cup minced white onions
- 1/8 cup shaved fennel bulb
- zest of Meyer's lemon
- juice of Meyer's lemon
- splash of dry white wine
- 2 cups cooked squid ink artisan fettuccine, al dente
- 1/2 cup mixed greens, such as upland and variegated cress, arugula or mustard greens, chopped
- 3 ounces chopped fresh flat leaf parsley
- 1 ounce chopped fennel fronds
- Maldon salt and pepper seasoning to taste
- fresh Meyer's lemon wedges for garnish
Method
- Pat the sea scallops dry. Season with salt and pepper. Heat a heavy pan with a small amount of olive oil to medium high. Sear the scallops until golden brown on one side and then turn over. While the other side is lightly browning, quickly add the onions, shaved fennel, and lemon zest. Do not overcook the scallops; let them remain plump and tender. The dish will be ready within 1-2 minutes from here.
- Deglaze the pan with lemon juice and white wine. Stir in the cooked fettuccine. Add the mix of greens. As soon as they begin to wilt, plate. Season with salt and pepper if needed. Serve with a wedge of lemon.
