Ingredients

12 fresh or frozen sea scallops (1 to 1 1/2 pounds total)
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 tablespoon champagne vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds, toasted
Fresh tarragon (optional)

Description

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