The martini’s floral orange notes echo the fresh citrus relish, while its crisp character cuts through the richness of the buttery scallops and complements the delicate fennel and herbs.
INGREDIENTS
1 pound large sea scallops
1 tablespoon olive oil
1 tablespoon unsalted butter
Kosher salt and black pepper
For the relish:
1 large orange
½ small fennel bulb, very thinly sliced
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Pinch of flaky sea salt
Reserved fennel fronds for garnish
INSTRUCTIONS
Cut the peel and white pith from the orange. Working over a bowl, cut between the membranes to release the segments. Chop the segments into bite-sized pieces.
Combine the orange with the fennel, shallot, parsley, tarragon, olive oil, lemon juice and flaky salt. Set aside.
Pat the scallops completely dry. Season both sides with salt and pepper.
Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
Add the scallops without crowding the pan. Sear, undisturbed, for approximately 2 minutes.
Turn the scallops, add the butter and cook for another 1–2 minutes, spooning the melted butter over them.
Arrange the scallops on a serving plate and spoon the orange-fennel relish around them. Garnish with fennel fronds.
