- Servings: 4
- 8 good-sized scallops (if they're ridiculously large, you can just use 4)
- 2 tablespoons olive oil
- 2 teaspoons mellow vinegar, such as sherry, or fresh lemon juice
- small dollop of honey or pinch sugar
- salt and pepper
- ~1 1/2 cups Brussels sprouts, washed and peeled of any bad outer leaves
- ~8 kumquats, or 4 kumquats and 2-4 mandarinquats
- high-heat oil, such as grapeseed, for frying the scallops
DirectionsPlace the scallops on a paper towel-lined plate, and refrigerate, uncovered, for 30 minutes to dry out and enable a good sear (in the name of posterity, I would like to state that I got a crazy good sear on mine, but we ate too late for pictures so I shot this with leftovers — do not judge me by my morning-after softened scallop).
To make the dressing, whisk together the olive oil, vinegar, and hone/sugar in a small dish, and season to taste with salt and pepper (the citrus will contribute acidity, so your dressing can be a bit on the oily side). Set aside.
With a mandoline or knife (if you, like me, don't have a mandoline), slice the Brussels sprouts as thinly as possible. Place in a bowl, and toss with the dressing, to separate the shreds and coat with dressing. Divide among your serving dishes. Slice your kumquats (and/or mandarinquats) relatively thinly as well, flicking out any seeds, and divide among the plates.
Take the scallops out of the refrigerator, and season with a sprinkling of salt. Heat a large pan (not non-stick) over a medium high heat. Add a slick of oil, and when it just begins to smoke, add the scallops. Cook until they develop a nice crust and release from the pan, then turn and sear on the second side. Top each salad with two scallops (or one, if they're large and you're using half the amount), and serve.