Ingredients
7 oz. large scallops
2 teaspoon olive oil
1/2 teaspoon mustard seed
1/2 teaspoon poppy seeds
1 teaspoon white wine vinegar
1/2 teaspoon celery seed
salt
1/2 cup cucumber, peeled, seeded and sliced
1/2 cup very thinly sliced fennel
1 head endive, sliced
Directions
Combine the cucumber, fennel, and endive with the vinegar, celery seed, 1 tsp. olive oil and a pinch of salt. Set aside to let the flavors mingle. Combine the mustard and poppy seeds in a small bowl. Heat a heavy skillet over high heat. Coat the scallops in the seed mixture, then sear in the pan with remaining 1 tsp. oil., about one minute each side. Serve the scallops alongside the cucumber salad.
