This simple recipe delivers seriously impressive flavor. Be sure to buy "dry" scallops--ones that have not been treated with a sulfur solution--and let them sit undisturbed in the hot pan before flipping to get a nicely caramelized crust.
8 Large Day Boat scallops
3 Tbsp Round Pond Blood Orange Olive Oil
½ bulb fennel, trimmed and sliced thin
1 small leek, halved and sliced thin
1 clove garlic, minced
¼ cup dry white wine
1 blood orange, peeled and segmented
Salt and pepper
In medium skillet, heat 2 Tbsp Round Pond Blood Orange Olive Oil over high heat. Sprinkle the scallops with salt and pepper. Add to pan and sear each side to a deep golden brown, remove and keep warm. Add remaining 1 Tbsp of Blood Orange Olive Oil to pan. Add the leeks and fennel and cook 5 minutes at low heat. Add garlic, cook another 2 minutes. Pour in wine and reduce till almost dry. Season with salt and pepper, add orange segments. Toss to coat. Place leek/fennel mixture on serving plate. Top with scallops.
Recipe by chef Jeffery Bernys, Napa Valley