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    5 ea. U-10 DRY Sea scallops

    Canola oil

    Sea salt

    Freshly Cracked black pepper

    Extra virgin olive oil

    Fresh lemon juice

    & fresh herbs of your choice


    Fennel Slaw


    1 bulb fennel (stalks and ferns removed)      shaved thin

    1 small red onion peeled and shaved thin

    1 Sour Apple

    ¼ cup Cider vinegar

    ¼ cup golden raisins 

    1 pinch of sea salt

    3 Tbsp vegetable oil

For The Dish:

For the slaw toss all ingredients in a bowl and allow to sit for 15 to 20 minutes, before serving

In a medium sauté pan over heat sear the scallops in the canola oil. Season with salt and pepper, allow scallops to cook on one side until crispy and caramelized. (They should look like the top of a crème brûlée.) Flip them over, turn off the heat and allow them to sit for 1 to 2 minutes.


To serve set the fennel-apple slaw on a plate & top with seared scallops.

Seared Viking Fresh Sea Scallops

With Fennel – Apple Slaw

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