Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette

Preparation

1. Step 1

   Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

   Step 2

   Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.

   Step 3

   Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.

   Step 4

   Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.