Golden-brown, tender seared scallops are paired with a tangy, crunchy apple slaw made with crisp apples, fennel, and a light vinaigrette. This sophisticated starter is beautifully balanced—sweet, savory, acidic, and fresh. A stellar choice for dinner parties or special occasions.
In a mixing bowl, whisk together:
Apple cider vinegar
Dijon mustard
Olive oil
Honey (if using)
Salt and pepper to taste
Add the julienned apple, shaved fennel, and sliced red onion.
Toss well to coat. Set aside or chill briefly to let the flavors meld.
Pat the scallops dry with paper towels—this ensures a good sear.
Season both sides with salt and pepper.
Heat a cast iron skillet or non-stick pan over medium-high heat. Add olive oil and let it shimmer.
Add scallops in a single layer (don’t overcrowd).
Sear for 2–3 minutes per side without moving them, until a deep golden crust forms. Add butter in the last minute for extra richness.
Optional: squeeze lemon juice over scallops just before removing from heat.
Spoon a small mound of the apple slaw in the center of each plate.
Arrange 2–3 seared scallops per portion on or beside the slaw.
Garnish with parsley, fennel fronds, or a few microgreens.
Finish with a drizzle of olive oil or a crack of black pepper if desired.
Make sure scallops are completely dry before searing to avoid steaming.
Use a hot pan to get that restaurant-quality crust.
Cut the slaw ingredients into uniform thin slices for the best texture.
Add a splash of fresh orange juice to the slaw for a citrus twist.
Use Asian pear instead of apple for a more delicate crunch.
Add thinly sliced jalapeño or chili flakes for a spicy contrast.
Serve with: A chilled glass of Sauvignon Blanc or Chablis
Alongside: Herbed farro, microgreens, or a citrus-dressed salad
Occasions: Upscale appetizers, plated dinners, seafood-centric meals
4 servings