Red Chili Seared Scallops and Citrus Fennel Salad
This Red Chili Seared Scallops recipe is an an elegant appetizer recipe that will make a great addition to your New Year’s Eve holiday appetizers.
- 6 Sea scallops side muscle removed, patted dry
- 2 tablespoons Butter
- 2 tablespoons Piment d'ville Basque Red Chili Powder
- Salt and Pepper
- 2 teaspoons Orange Zest
- 1 large Fennel bulb thinly sliced
- 1 tablespoon White wine vinegar
- ¼ cup Orange juice freshly squeezed
- 1/4 cup Pomegranate seeds
- Iliada Greek Extra Virgin Olive Oil to drizzle
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.
Top each salad with a Red Chili Seared Scallop.
Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 156mg | Potassium: 281mg | Fiber: 2g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 11.5mg | Calcium: 28mg | Iron: 0.8mg