Relentless Inquiry

Pan roasted scallops on fennel and citrus salad. Took a cooking class at work that taught this dish.

The salad is thinly sliced fennel bulb with sections of blood orange and cara cara orange. Finely chopped cilantro and lime juice complete the salad. It was actually supposed to be a salsa, but my cooking partner wanted to use the whole bulb of fennel, so the proportions were more like a salad than a salsa. Really yummy though!