Serves 4

Ingredients

8-12 large scallops, abductor muscle removed
Salt & pepper

1 bulb fennel, thinly sliced
1 stalk celery, thinly sliced
1 apple, julienned

Mint vinaigrette:
1 ½ tsp sugar
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
¼ cup olive oil
½ tsp salt
1 Tbsp fresh mint, chopped

Smoked Scallops on fennel

 

Directions

1. Toss scallops in salt & pepper
2. Smoke scallops for 30 minutes at 250°F with Pacific Blend Bradley Bisquettes
3. Whisk together ingredients for vinaigrette
4. Combine fennel, celery and apple in a bowl and toss with vinaigrette
5. Serve with smoked scallops

By Lena Clayton