Need an easy summer salad that is healthy and easy to make?
Lets talk about *Fennel* ...
Fennel has many health benefits including relief from ingestion, respiratory disorders, colic, anemia, boosts immunity with high levels of vitamin C, and digestive disorders.. including constipation along with a long list of GI related issues. As a person that struggles with IBS, I wanted to introduce a salad that not only benefits your health but tastes good! Perfect to throw together in 15 minutes or less.
The nice blend of the citrus from the lemon and grapefruit creates a lovely balance with the fennel/basil. You won't regret trying this dish.
*Pairs nicely with a light beer, like a yuengling or light IPA.
Pan Fried Scallops & Grapefruit Fennel Salad provided by #cookingwkara
So refreshing and delicious
Pan Fried Scallops & Grapefruit Fennel Salad
Ingredients:
>2 Fennel- green stalks and core removed. Sliced vertically and halved
>1/2 lemon, squeezed
>4 leaves of fresh basil diced up (or alternate you can use dried basil, 3 teaspoons)
>2 tablespoons of Basil Olive Oil from #saratogaoliveoilsco.
>1 grapefruit, cut into fourths
>6-8 scallops- washed with water and pat dry before frying
>2 teaspoons of Himalayan pink salt (I use a grinder, so typically 2 or 3 turns)
>3 teaspoons of ground black pepper (with the grinder 3-4 turns)
General directions:
1) Rinse off scallops with water for a minute, then pat dry and place to the side
2) Heat the pan with the extra virgin olive oil. 3-4 minutes
3) Add fennel to the pan along with lemon juice. Add salt and pepper on top, and dash of basil too. Use foil to cover and allow the fennel to soften. Approximately 5-8 minutes.
4) Once fennel is softened and slightly brown, remove from the pan and place to the side on a nice dish.
5) Next add a little olive oil to the pan on high. Place scallops on the pan, then add salt and pepper. If you like your scallops lemony, add a few drops of lemon juice. Scallops will cook fast, so you don't want to leave them on for too long. Cook each side for approximately 1.5 minutes on each side. (4 minutes max)
6) Cut grapefruit and dice into quarters. Use the side of the knife to peel off the skin and then add to the salad. Place scallops on top of the dish as well.
7) Last, Serve and enjoy! #Voila Enjoy this lovely refreshing salad. Brought to you by #cookingwkara
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