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Ingredients

• 12   fresh or frozen sea scallops
• 2 medium  fennel bulbs
• 3 medium  oranges, peeled and sectioned
• 3/4 cup  pitted ripe olives, quartered
• 1/3 cup  chopped fresh tarragon
• 3 tablespoons  lemon juice
• 2 tablespoons  extra virgin olive oil
• 1 tablespoons  champagne vinegar
• 1/2 teaspoon  kosher salt
• 1/2 teaspoon  freshly ground black pepper
• 1/4 cup  sliced almonds, toasted
•   Fresh tarragon for garnish

Description

The Scallops Are Served Over A Fennel And Orange Salad In This Flavorful Dinner Recipe.

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