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Seared Scallops with Orange-Scented Radicchio, Fennel & Snap Pea Slaw

Serves 4

Share this recipe

Serves 4

“Finding great scallops is like finding great wine. They are both so irresistible and exciting to me that I immediately look for friends I can share them with. This dish is perfect for brunch, lunch, or dinner, especially in the Spring when scallops are at their best.” – Joseph Carr, Founder, Josh Cellars

When you’re craving scallops and want to make a delicious meal, our Seared Scallops with Orange-Scented Radicchio, Fennel & Snap Pea Slaw recipe is an excellent choice. Our team of experts suggest pairing this delicious recipe with our Rosé.

Ingredients

  • 1 lb of large sea scallops, side muscle removed and patted dry with paper towels

  • 1 tablespoons of vegetable oil

  • 1 tablespoons of unsalted butter

  • 1 small head of radicchio, shaved

  • 1 small bulb of fennel, halved and cored, thinly sliced

  • 1 cup of sugar snap peas, sliced thin diagonally

  • 2 tablespoons of whole milk Greek yogurt

  • 1/2 teaspoon of orange zest

  • 2 tablespoons of orange juice

  • 1 tablespoon orange marmalade

  • 1 tablespoon of minced fresh chives

  • Salt and pepper to taste

wine pairing

wine
pairing

Rosé
$15.99
$12.79 for Wine Club members
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