POACHED SCALLOPS WITH FENNEL, LEMON ZEST & ENDIVE SALAD

Make sure to slice fennel as thinly as possible keeping the texture fine, so as not to overwhelm the delicate nature of the scallops.

1 medium lemon ½ cup plus 1 cup (125 mL plus 250 mL) water, divided 2 tsp (10 mL) sugar 1 tbsp (15 mL) unsalted butter ½ cup plus 2 tbsp (125 mL plus 30 mL) red onion, very finely chopped, divided ¼ tsp (1 mL) salt, plus more to taste 12 large sea scallops (size 10/20), about 12 oz (375 g) ½ tsp (2 mL) Dijon-style mustard 3 tbsp (45 mL) olive oil, plus more for drizzling 1 small fennel bulb, thinly sliced, about 2 cups (500 mL) total 1 small Belgian endive, thinly sliced crosswise 2 tbsp (30 mL) fresh mint, finely chopped Fennel fronds for garnish

1 Using a vegetable peeler, carefully remove four 1-inch-wide (2.5-cm) strips of zest from the lemon. If they break they are still usable. In a medium skillet, bring to a simmer ½ cup (125 mL) water plus sugar. Once sugar has dissolved, add lemon zest strips and simmer for 10 minutes, or until tender. Continue to reduce liquid until thickened to a syrup; remove syrup and zest from pan and refrigerate.

2 In the same pan, heat butter over medium heat. Add ½ cup (125 mL) red onion and cook over low heat until softened and translucent, about 10 minutes. Meanwhile, juice the lemon into a small bowl. Once zest is chilled slice into thin strips.

3 To the cooked red onion add 1 tsp (5 mL) lemon juice, ¼ tsp (1 mL) salt and remaining 1 cup (250 mL) water. Bring to a simmer for 3 minutes, add scallops and cook on one side for 3 minutes. Flip scallops, simmer until cooked through, about another 3 minutes. Remove from cooking liquid and refrigerate until ready to serve. Discard cooking liquid. Scallops can be covered and refrigerated up to 6 hours before serving. 4 Up to 1 hour before serving, in a medium bowl, stir together mustard, olive oil and 2 tsp (10 mL) sliced lemon zest. Add remaining red onion, fennel, endive, mint and 1 tsp (5 mL) lemon juice. Season with salt and toss gently. Set aside in refrigerator.

5 To serve, retoss salad and divide between 4 salad plates. Place 3 scallops on each plate, and garnish with fennel fronds. Drizzle each plate with additional olive oil if desired.

Serves 4