Scallops with Oranges, Fennel and Olives

Ingredients:

2 small fennel bulbs, halved, cored, and shaved thinly on a mandolin (or by hand)

2 navel oranges (or blood oranges to make the dish fancy!)

5 Tablespoon orange juice

1 Tablespoon lemon juice

½ cup EVOO

¼ teaspoon sea salt

Freshly ground pepper

12 large sea scallops

2 Tablespoons cornmeal

2 Tablespoons unsalted butter

2 Tablespoons salted capers, washed and patted dry

¼ cup green olives, pitted and cut in half

Cooking instructions:

1.     Put shaved fennel in a large bowl with ice water. Set aside.

2.     Peel oranges making sure to remove bitter white pith.  Working over a small bowl, cut in between the membranes to remove the sections.  Set aside and keep juice.

3.     With accumulate juice, make up the needed 5 Tablespoons.  Add ¼ cup olive oil, lemon juice along with salt and pepper.  Whisk together for the dressing.

4.    Drain the fennel and pat dry.  Lightly toss with the dressing and place on four plates.

5.     In a large skillet, add remaining EVOO.

6.     Dry scallops, season with salt and pepper, then roll in cornmeal.

7.      Add scallops to the skillet and cook over high heat for 3 minutes or until browned.

8.     Add the butter and capers to the skillet.

9.     Turn scallops over and cook for another two minutes.

10.   Remove the scallops and place three on top of each fennel salad.

11.   Cook the capers remaining in the pan, basting them with the butter until crisp, approximately two minutes.

12.   Scatter the capers, orange sections and olives around the scallops.

13.   Serve immediately.

Serves:  4

Recommended wine:  Albariño from Spain, Vinho Verde from Portugal, Sauvignon Blanc from the Loire Valley or Mount Etna Bianco from Sicily.