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Seared Scallop With Fennel Salad

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Photo: The Refined Chef

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Ingredients for 4 servings

1 large fennel bulb, thinly sliced

1/2 small red onion, thinly sliced

1/2 x orange, juiced

1/4 cup olive oil

2 tbsp rice wine vinegar

salt and pepper to taste

1/4 tsp sugar

1 pinch cumin powder

4 large diver sea scallops (or 12 large scallops)

oil for searing

tomato skins for garnish

fennel fawns for garnish

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