Recipes
Seared Sea Scallops and Vegetable Slaw
Wellington, New Zealand

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Vegetable Salad
3/4 cup chopped yellow pepper
3/4 cup chopper red pepper
1 cup thinly sliced red onion
2 cups thinly sliced fennel bulb
1 tablespoon chopped fresh dill
3/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
coarse salt, freshly ground white pepper, to taste

Combine all ingredients in a bowl. Refrigerate at least 30 minutes.

Scallops
1 to 1-1/4 pounds sea scallops (approximately 16)
Coarse salt, to taste
2 teaspoons butter
2 teaspoons olive oil

Remove the small side muscle from each scallop, rinse with cold water and pat dry.
Salt the scallops.
Add the butter and oil to a saute pan over high heat. As pan begins to smoke, add the scallops, making sure they do not touch each other. Sear for 1-1/2 minutes each side; they will have a golden crust but still be translucent in the center.
Serve immediately with vegetable slaw.