Recipes: Seared Alaska Scallops with Fennel & Grapefruit

1lb Alaskan Frozen 10/20ct per lb scallops 1-ea fresh fennel bulb, shaved or thin sliced- tough ends removed
1-ea fresh pink grapefruit, peeled, cleaned of pith, center membrane removed & sectioned
1-ea Radicchio head, core removed & washed
2-oz Prosciutto sliced very thin and cut into thin 1 " strips
½ tsp Dijon Mustard
1 tblsp rice wine vinegar
2-tblsp toasted pine nuts
2-tblsp olive oil
1-tblsp butter

In a non-stick sauté pan, over medium-high heat, melt together ½ of oil and ½ of butter. Add scallops;
cook for 2 minutes and turn over to cook one minute other side. When complete, set on warm plate and
cover. In the same pan over medium heat, add remaining butter and pine nuts, cook while stirring for one
minute.

In a mixing bowl add the Radicchio (chopped) and the toasted pine nuts. Toss in the proscitto, fennel,
grapefruit and mustard mixed with the vinegar. Lay out mixed greens on a colored entrée plate, add
cooked scallops on top of the greens. Garnish with fennel tops and sliced limes (optional).

Special thanks to Randy Cade for this recipe.