Grilled Sea Scallops over Baby Arugula Salad with Blood Orange, Fennel, and Grilled Vidalia Spring Onions Ttossed with Marsala Vinaigrette
Marsala Vinaigrette
1/3 cup Sweet Marsala
1½ T sherry vinegar
1½ T Extra Virgin Olive Oil
1 T Vegetable oil To taste Kosher Salt & cracked black pepper
Reduce Marsala until 2T left, let cool 10 minutes. Add sherry vinegar and a pinch of salt and pepper. Slowly add the oils while whisking constantly. Adjust seasoning if needed.
12 oz. large sea scallops
2 ea. blood oranges, peeled and segmented
1 bulb fennel, julienne or shaved thin
4 cups baby arugula, washed and stems picked off
1 ea. medium Vidalia Spring Onion
1 T Extra Virgin Olive oil
2 T Vegetable oil
2 T Marsala Vinaigrette
Splash Sweet Marsala
To taste Kosher salt & cracked black pepper
Pre-heat grill to medium high heat. Cut the top half of the Vidalia Spring Onion off, leaving about 7” of green. Quarter lengthwise and wash. Toss with Extra Virgin Olive Oil, Kosher salt and cracked black pepper. Place on grill, turning frequently for 3 minutes. Remove before the onions are fully cooked. Cool and slice on bias. Cut segments from the blood oranges and set aside. Shave or julienne with a knife the fennel and toss with splash of Marsala and a pinch of salt & pepper and set aside. Wash and dry the arugula then pick the stems off. Clean the side muscle off of the scallops, drizzle Extra Virgin Olive Oil over them and season with salt & pepper. Cook on grill about 2 minutes each side, or to desired temperature.
Toss blood oranges, fennel, onions, arugula and Marsala Vinaigrette and place in center of plate. Top with grilled scallops. Drizzle extra vinaigrette on plate.
