Seared Scallops with Shaved Fennel & Salsa Verde

Seared Scallops with Shaved Fennel:

• 1 tablespoon butter
• 6 scallops
• 1 tablespoon shallot, finely diced
• 1 cup Sungold tomatoes, halved
• 1 medium fennel, trimmed and thinly shaved
• 1 teaspoon mignonette or red wine vinegar
• Extra virgin olive oil
• Salt & pepper

Salsa verde:

• 2 tablespoons parsley
• 1 tablespoon tarragon
• 1 tablespoons capers
• 1 tablespoon lemon rind
• ¼ cup extra virgin olive oil
• Salt & pepper

1. Finely chop herbs and lemon rind. Roughly chop capers. Stir together with oil and season to taste.
2. Whisk together vinegar and 1 teaspoon olive oil. Drizzle over fennel and season with salt and pepper. Set aside.
3. Make salsa verde and set aside.
4. Pat the scallops dry. Season with salt and pepper.
5. Heat butter in a stainless steel skillet over medium-high heat. When the pan is nice and hot, add the scallops and cook, without moving, for 1 1/2 minutes until nicely browned. Flip and cook another 1 1/2 minutes until nicely browned. Remove the scallops from the heat.
6. Drizzle in about 1 teaspoon oil, in the same skillet. Add shallots and cook on medium until soft, then add tomatoes and cook for 5 minutes. Season with salt and pepper.
7. Toss together tomatoes and fennel. Plate with scallop on the side and drizzle salsa verde over scallops.