4 large scallops
2 T oil
3 fingerling potatoes
1 oz pickled fennel
3 oz thin French green beans
1 tsp diced shallot
2 oz butter
4 oz white wine Sauvignon Blanc
Season the scallops with salt and pepper, sear on both sidesin a hot sauté pan with canola oil.
In a separate pan heat the potatoes, beans and fennel withcanola oil.
Squeeze the juice from the oranges, add to the pan with thevegetables, add the white wine, shallots and let reduce by half. Remove fromheat and stir in the butter. Season the sauce to taste.
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