1 cup plus 2 tablespoons olive oil
10 kumquats, stemmed, quartered, seeded
3 tablespoons chopped fresh tarragon
1/4 cup white wine vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon Dijon mustard
3 medium fennel bulbs, thinly sliced (about 5 cups)
1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups)
4 green onions, thinly sliced (about 3/4 cup)
24 large sea scallops (about 1 3/4 pounds)
2 tablespoons butter, divided
Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice
concentrate, and mustard; process until just combined. Season vinaigrette with
salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.)
Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup
vinaigrette; toss to combine.
Sprinkle scallops with salt and
pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat.
Add 12 scallops and sauté until golden on both sides and just opaque in center,
about 3 minutes total. Transfer sautéed scallops to large plate, then tent with
foil. Repeat with remaining butter and scallops.
Divide salad among 8 plates. Place 3
scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.
Makes 8 first-course servings.