Scallop, Orange and Fennel Salad with Peppery Citrus Dressing
Suggested Serving with Saint Laurent Estate Winery Riesling

Notes:
Scallops are a great summertime treat, and this dish pairs well
with Saint Laurent Estate Winery's Semi-Dry Riesling. This tastes heavenly on a hot summer day! 

Black Pepper Citrus Dressing:
½ cup extra virgin olive oil
Grated zest of one orange
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons freshly ground black pepper
Salt

Whisk together the olive oil and citrus juices in a small bowl. Whisk in the pepper and salt to taste. Set aside.

Salad:
3 navel oranges
2 bulbs fennel
1 head butter lettuce or two handfuls of mesclun
2 heads Belgian endive
1 pound day-boat sea scallops (3-4 per person)
About ¾ cup black pepper citrus dressing

Carefully cut the peels and all the white pith from the oranges. Cut crosswise into ¼-inch-thick slices, and remove the seeds with a toothpick; or, over a small bowl, cut between the membranes with a sharp knife to separate the oranges into segments, and let them fall into the bowl. Squeeze the membranes over the segments to collect any extra juice you can add to the dressing.
Cut each fennel bulb in half, and cut away the tough bottom part of the core. Discard any tough or discolored outer leaves. Slice the fennel very thin on a mandolin or with a sharp knife. Toss with ¼ cup of the dressing.

Remove the foot muscle attached to the sides of each scallop. Sauté the scallops in olive oil over high heat, turning once, until pale gold, about 2 minutes per side. Do not overcook, or they will toughen. Or you may poach them by bringing 1 cup dry white wine, or part wine and part water, to a simmer in a shallow saucepan. Slip in the scallops; simmer gently until just barely cooked, about 2 minutes; and drain.

To serve: Tear the leaves of the butter lettuce into bite-size pieces. Separate the leaves from the endive (cut in half if too long). Place the greens in a large salad bowl, toss with ¼ cup of the dressing, and distribute on 4 salad plates. Top with the fennel, then distribute the orange segments and warm scallops on top and drizzle with the remaining ¼ cup of the dressing.