Seared Sea Scallops with a Roasted Fennel and Garlic Cream, and Salad of Shaved Fennel, Mint, Oranges and Cerrigola Olives

Serves: 5-7

For the Fennel Puree:
3 heads fennel, chopped
1/4 cup olive oil
8 cloves garlic, roasted
1/4 cup crème fraiche
Salt to taste

For the Salad:
2 heads fennel, shaved thin using a microplane
20 leaves mint, chiffonade
2 oranges, segmented and chopped
1 orange, juiced
1/2 cup ceriggola olives, sliced thin
1/4 cup lemon oil
Salt to taste
Fennel fronds, chopped

For the Scallops:
15 scallops (3 scallops per person)

Fennel Puree:
1. Preheat a convection oven to 375 degrees.
2. Place fennel into a roasting pan and drizzle with olive oil and salt.
3. Cover with foil and cook until soft, about 1 hour.
4. Place fennel into food processor and puree until smooth.
5. Add garlic and crème fraiche and puree again.
6. Adjust seasoning, if necessary.
7. Pass through a chinoise or sieve to assure a smooth consistency.
8. Reserve warm.

Salad:
1. Combine ingredients about 10 minutes before serving.
2. Season with orange juice and lemon oil.
3. Adjust seasoning with salt.

Scallops:
1. Drain and rinse scallops thoroughly, then pat dry with paper towels.
2. Season scallops with salt and pepper and toss lightly in oil.
3. Sear scallops until medium rare/medium—about 2 minutes on each side.

To Plate:
1. Place the fennel puree in the center of the plate.
2. Top with scallops.
3. Top scallops with fennel salad.
4. Drizzle with a little lemon oil and serve.