Seared scallops with fennel, celery leaf & white bean vinaigrette

Indulge in the exquisite flavors of seared scallops paired with aromatic fennel, fresh celery leaf, and a tangy white bean vinaigrette. Perfect for a light and refreshing meal.

Ingredients:

• White Bean Vinaigrette
• 1 430g can of cannellini beans, drained and rinsed
• 1 clove of garlic, smashed and peeled
• 230g chicken stock
• 1-2 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon vinegar based hot sauce, such as tabasco
• Fennel/Celery Leaf/Parsley Salad and Scallops
• 1 large bulb of fennel, halved and some fronds picked
• 1 bunch of celery
• 1 tablespoon sambuca or another anise flavored liqueur
• 2 tablespoons extra virgin olive oil, divided
• 1/4 bunch of flat leaf parsley
• juice of 1/2 a lemon
• 8 U8 to U12 scallops
• salt and pepper
• 2 tablespoons unsalted butter
• 2 tablespoons grapeseed or canola oil

Instructions:

1. White Bean Dressing
2. Combine chicken broth and minced garlic in a saucepan, then heat until boiling. Lower the heat and let it simmer for 5 minutes to cook the garlic.
3. Add the white beans and let them simmer for a short time just to warm them up. Drain the beans but keep the liquid they were cooked in.
4. Place the beans in a blender with vinegar, hot sauce, and some of the reserved cooking liquid to blend until smooth. Slowly pour in the olive oil until the puree reaches the desired consistency - not as thick as a sauce but thinner than hummus. Add more reserved liquid if needed.
5. Taste the dressing. The tang of the vinegar should be noticeable. Add extra vinegar if required. Season with salt and pepper, then set it aside.
6. Fennel/Celery Leaf/Parsley Salad and Scallops
7. Prepare the fennel by thinly slicing half of the bulb with a mandoline. Set aside.
8. Slice the other half of the fennel bulb into 1/8 inch slices. Mix them with a tablespoon of olive oil, sambuca, salt, and pepper. Roast in a 300-degree oven for 30 minutes, or until they caramelize.
9. Remove all the leaves from the celery bunch, reserving the stalks for later use.
10. Pluck the leaves from a 1/4 bunch of parsley, aiming for small and tender ones. Tear larger leaves in half if necessary.
11. Combine the parsley, celery leaves, fennel fronds, and shaved fennel. Chill until you're ready to serve.
12. Heat a saute pan over high heat until it's very hot. Add canola or grapeseed oil and then the scallops. Sear them for 2-3 minutes without moving them. Flip the scallops and add butter. Continuously spoon butter over the scallops for another 2-3 minutes until they're cooked to your preference.
13. Dress the fennel/celery leaf/parsley salad with lemon juice and the remaining olive oil. Season with salt and pepper.
14. Warm the white bean dressing in the microwave. Spread a bit of the dressing on each plate, then top with one scallop for an appetizer or two for a main course. Garnish the plate with a mound of the salad and sprinkle the caramelized fennel around.

Summary:

• Calories: 1962 kcal
• Fat: 125 g
• Protein: 67 g
• Carbs: 148 g
• Potassium: 4445 mg
• Magnesium: 359 mg