Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette

Name: Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette
Yield: 8 first-course
Ingredients: 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

By Mary Corpening Barber and Sara Corpening Whiteford

October 31, 2005

Recipe notes