2tablespoonsPiment d'ville Basque Red Chili Powder
Salt and Pepper
2teaspoonsOrange Zest
1large Fennel bulbthinly sliced
1tablespoonWhite wine vinegar
¼cupOrange juicefreshly squeezed
1/4cupPomegranate seeds
Iliada Greek Extra Virgin Olive Oil to drizzle
Instructions
Heat butter over medium high heat in a large skillet.
Salt and pepper scallops and then lightly coat both sides with Piment d'ville Basque Red Chili Powder.
Once butter has melted add scallops to the skillet and cook for 1 1/2 - 2 minutes per side.
To make the Citrus Fennel salad mix the white wine vinegar and orange juice together.
Place the thinly sliced fennel in a small bowl and pour the orange juice mixture over it lightly tossing the fennel in the dressing.
Place a small amount of Citrus Fennel Salad in each scallop shell, or on each appetizer plate. Drizzle with olive oil and garnish with pomegranate seeds and orange zest.