Seared Scallops on a Shaved Fennel and Green Olive Salad with Blood Orange Beurre Blanc

Ingredients

1 lb Dry-Packed Sea Scallops, patted very dry on paper towels

Salt and Black Pepper

2 Tbl Grapeseed Oil, divided

1 Fennel bulb, cored and very thinly sliced on a mandoline or vegetable peeler

8 ea Castelvetrano Olives, sliced

2 Tbl Red Onion, thinly sliced

2 Tbl Italian Parsley leaves

½ tsp Fennel seed

½ tsp Blood Orange zest

1 Blood Orange, juiced, and divided

¼ C St. Supéry Sauvignon Blanc

1 tsp Shallot, minced

4 oz Unsalted Butter, cubed into small pieces

Directions

In a cast-iron skillet, heat 1 tablespoon of grapeseed oil over high heat until almost smoking. Season scallops with salt and pepper and place in an even layer in hot skillet. Let caramelize for 2 minutes, then flip and cook an additional 2 minutes, or until medium.
Combine fennel, olives, red onion, parsley leaves and fennel seed in a medium-sized bowl.
Whisk remaining 1 tablespoon grapeseed oil with 1 teaspoon blood orange juice, zest, and a little salt and pepper and toss to combine. Set aside until ready to dress the salad.
In a small pan over medium heat place remaining blood orange juice, sauvignon blanc, and shallot. Reduce to about 1 tablespoon of liquid remains in the pan.
Whisk in butter cubes, a few at a time, until melted and combined. Season with salt and a little pepper, if desired.
When ready to serve, divide salad and scallops between 4 plates and drizzle beurre blanc on top.