Fennel and scallop salad with garlic creme

Delight your tastebuds with a refreshing fennel and scallop salad drizzled with a flavorful garlic creme dressing. Perfect blend of savory and fresh flavors.

Ingredients:

• Salad Ingredients
• 8 raw scallops
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 fennel bulbs (around 1lb together)
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 4 tablespoons fresh parsley leaves, finely chopped
• 1/2 teaspoon sea salt
• Garlic Creme
• 3/4 cup creme fraiche or sour cream
• 1/4 cup mayonnaise
• 2 garlic cloves, peeled and finely grated
• 1/8 teaspoon red chilli powder
• 1/2 teaspoon sea salt

Instructions:

1. Prepare the Garlic Creme by combining all the ingredients in a jar or small bowl. I recommend using 2 garlic cloves for a strong garlic flavor that will stand out against the creme fraiche and mayonnaise. However, if you prefer a milder taste, you can use just 1 garlic clove. Cover the mixture and refrigerate it until you're ready to use. You can make this a day ahead of time.
2. To start preparing the fennel, remove the fennel stalks at the top (you can keep them for adding flavor to stocks or soups). Trim the base slightly without separating the fennel. Cut the fennel in half lengthwise, then place each half cut-side down on the cutting board and halve them again lengthwise. This will give you fennel quarters. Take one quarter at a time and thinly slice across. Repeat with the remaining fennel quarters.
3. Transfer the thinly sliced fennel to a bowl and add 3 tablespoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 4 tablespoons of finely chopped parsley leaves, and 1/2 teaspoon of sea salt. Mix everything well and refrigerate until you're ready to serve. You can prepare this a day ahead.
4. Pan-sear the scallops right before serving. Heat a large frying pan over high heat with 1 tablespoon of olive oil and 1 tablespoon of butter. While the pan is heating up, season the scallops with a pinch of sea salt. Once the oil and butter are very hot, add the scallops to the pan (be sure not to overcrowd them) and let them cook undisturbed for 2-3 minutes on one side. Avoid turning them too soon to achieve a nice caramelized crust. When you start to see a golden color forming on the sides of the scallop, flip it over and sear the other side for another 2-3 minutes (adjust the heat if necessary). Remove the scallops from the pan when they are slightly firm and almost cooked through, as they will finish cooking off the heat.
5. On four individual plates, arrange a portion of fennel salad, two scallops, and a spoonful of Garlic Creme. Serve immediately.

Summary:

• Calories: 1385 kcal
• Fat: 118 g
• Protein: 35 g
• Carbs: 56 g
• Potassium: 2735 mg
• Magnesium: 154 mg