Coriander Crusted Scallops from Cafe B

Yield: 1 serving


5 ounces                      U12 sea scallops, 4 each

4 ounces                      Green kale, rinsed

1/8 ounce                     Shaved fennel, fronds reserved

1 ounce                        Satsuma supremes

1/8 ounce                     Coriander seeds, toasted and ground

1/4 teaspoon                Kosher salt

1/4 teaspoon                Freshly ground black pepper

1 teaspoon                   Extra virgin olive oil

1 fluid ounce               Satsuma chile vinaigrette


Toss kale with oil and season with half of the salt and pepper. Grill lightly until slightly wilted. Remove stems and set aside. Season scallops with remaining salt, pepper and coriander.  Sear in a nonstick sauté pan until a brown crust is achieved. Turn scallops over and finish cooking in a 400 degree oven to medium temperature. Wipe out scallop pan with a clean cloth and reheat kale. Toss fennel and Satsuma supremes with ½ ounce of the vinaigrette. Place kale mix in center of serving plate. Surround kale with scallops and place fennel mix in center. Drizzle remaining vinaigrette over, garnish with fennel frond, and serve.

Satsuma Chile Vinaigrette


1 cup                           Satsuma juice, seeds removed

1/8 cup                        White balsamic vinegar

1/2 tablespoon             Dijon mustard

1/2 tablespoon             Light brown sugar

1/3 teaspoon                Kosher salt

1 whole                       Dried ancho chile

1 1/2 cups                    80/20 oil


Cover chile with boiling water and allow to hydrate for at least 30 minutes. Remove from water and discard stem and seeds. Reduce Satsuma juice to 1/4 cup. Place reduced juice, chile, vinegar, mustard, sugar, and salt in a bowl. Slowly drizzle in oil with immersion blender running constantly to thoroughly emulsify.