Seared Scallops With Fresh Fennel Salad And Kumquat-Tarragon Vinaigrette

• 1 cup plus 2 tablespoons olive oil
• 10 kumquats, stemmed, quartered, seeded
• 3 tablespoons chopped fresh tarragon
• 1/4 cup white wine vinegar
• 2 tablespoons frozen orange juice concentrate
• 1 tablespoon Dijon mustard
• 3 medium fennel bulbs, thinly sliced (about 5 cups)
• 1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups)
• 4 green onions, thinly sliced (about 3/4 cup)
• 24 large sea scallops (about 1 3/4 pounds)
• 2 tablespoons butter, divided

1. Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
2. Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
3. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and saute until golden on both sides and just opaque in center, about 3 minutes total. Transfer sauteed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
4. Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

olive oil, kumquats, tarragon, white wine vinegar, orange juice, mustard, fennel bulbs, head, green onions, butter

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-fresh-fennel-salad-and-kumquat-tarragon-vinaigrette-233120 (may not work)