Cumin Crusted Scallops with Shaved Fennel, Apple and Pea Salad

Last weekend was beautiful in San Diego. It was so sunny and warm outside I could hardly believe it was January! I love the warm sun on my face and the calm feel that summer weather brings. It reminds me of those wonderful summer vacations where nothing was required and anything could happen. This last weekend brought that feeling back and what better way to celebrate it than with the light and fresh taste of summer.

The sweet and spicy essence of the scallops remind me of all the adventures I had in my summers growing up. The salad has contrasting flavors of bold fennel with crisp apple and fresh green peas that pop in your mouth. This meal is bright and cheery and so delectable. Perfect for Saturday lunch on a sunny day. Yes, I was California dreamin’ this last weekend!

Ingredients:

• 1 lb large scallops (about 9)
• 2 Tbsp cumin
• 1 Tbsp sugar
• 2 tsp olive oil
• ½ cup grape tomatoes, halved (about 14)
• 1 ½ cups English peas
• ½ fennel bulb
• 1 granny smith apple
• 1 Tbsp chopped fresh mint
• Juice of 1 orange
• Juice of 1 lime
• ½ tsp salt
• 1 tsp black pepper
• 1 tsp dried tarragon
• ½ tsp cardamom

Directions:

Blanch peas in 2 quarts of water on medium high heat, just until they turn bright green. Rinse with cold water and set aside.

Remove the core from the fennel and the apple. Using a mandolin slicer on the thinnest setting, shave the fennel and the apple. Mix together with the peas and mint in a large bowl.

Wisk together the orange juice, lime juice, salt, pepper, tarragon and cardamom. Pour over the fennel, apple and pea mixture and toss lightly to combine.

In a small bowl, stir together the cumin and sugar. Rinse and pat dry the scallops. Coat each scallop with the cumin mixture.

Heat the oil in a large skillet on medium high heat. Arrange the scallops in the skillet and cook for about 4-5 minutes, or until browned and a crust is formed. Turn them over and repeat.

Pile a mound of the salad on a plate and arrange the scallops around it. Garnish with a few tomatoes and fennel fronds.

Isn’t it beautiful?

Servings: 3      Serving Size: 3 scallops and 1 cup salad

Calories: 200               Fat: 4.5g          Sat. Fat: .5g     Carbs: 22.7g

Sodium: 485.6mg        Fiber: 3.2g       Sugar: 12.7g    Protein: 8.6g