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Seared Scallops with a Salad of Apple, Fennel, Red Watercress & Meyer Lemons

From Our Kitchen


6 scallops
1 fuji apple, thinly sliced
½ bulb fennel, diced
2 cups red watercress, chopped
½ avocado, diced
1 Meyer lemon, ⅓ of it chopped
2 red bell peppers, roasted
1 Tbsp. honey
1 Tbsp. parsley, chopped
3 Tbsp. extra virgin olive oil
salt and pepper
splash chipotle hot sauce


Place the peppers, honey, and a pinch of salt and pepper into a blender. Puree until smooth. Add a splash of hot sauce (this is to give it a hint of heat and smoke). Set aside.

In a bowl, place the apple, fennel, watercress, avocado, the chopped Meyer lemon, and parsley. Gently mix. Add 1 Tbsp. extra virgin olive oil to a sauté pan over medium heat. Sprinkle scallops with salt and pepper, place in the pan and lightly brown, about 2 minutes. Turn over and lightly brown the other side, about 2 minutes.

Meanwhile, add remaining extra virgin olive oil, a squeeze of the remaining Meyer lemon, and a pinch of salt and pepper. Gently toss. Divide onto plates. Place scallops on salad, Put a few dollops of red pepper puree on the plate. Enjoy.

Serves 2