Fennel Recipe:
Pan-Seared Scallops with
Fennel Slaw and
Avocado-Papaya Relish

Recipe:

Avocado-Papaya Relish

Ingredients:

• 1 ripe large avocado, peeled, seeded and cut into 1/4-inch cubes
• 2/3 papaya, peeled, seeded and cut into 1/4-inch cubes
• 1/3 red bell pepper, cut into 1/4-inch cubes
• 2 Tbsp. fresh lime juice

Steps:

1. In a small bowl, combine avocado, papaya and bell pepper. Add lime juice and gently stir to coat; set aside.

Fennel Slaw

Ingredients:

• 1 tsp. grated lemon peel
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. white balsamic vinegar
• 1 Tbsp. olive oil
• 1 tsp. chopped fresh thyme leaves
• 1 clove garlic, finely chopped
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 3 cups thinly sliced fennel
• 2 green onions, green part only, thinly sliced lengthwise

Steps:

1. In a small bowl, combine lemon peel, lemon juice, vinegar, oil, thyme, garlic, salt and pepper; stir until well mixed. Set aside.
2. In a medium bowl, combine fennel and green onion. Top fennel mixture with dressing. Mix well, cover and set aside.

Pan-Seared Scallops

Ingredients:

• 16 scallops, rinsed and patted dry
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 1 Tbsp. olive oil
• Fennel Slaw (see make-ahead recipe above)
• Avocado-Papaya Relish (see make-ahead recipe above)

Steps:

1. Season scallops with salt and pepper.
2. Heat oil in skillet over medium high heat. Place scallops in skillet and cook for 2-3 minutes on each side.
3. Divide Fennel Slaw evenly among plates. Place equal servings of scallops on each plate. Spoon Avocado-Papaya Relish over scallops.

Submitted by: California Avocado Commission

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