Citrus Scallops

orange fennel salad, potato fennel puree 

6 large sea scallops
1 C. Water
1 C. Fennel Bulb, thinly sliced
1/2 C. Sliced Yukon Gold Potato
1 Tbsp. Unsalted Butter
1 Tsp. Fresh Lemon Juice
1 Orange, Peeled and sliced
1/2 Shallot, Finely Chopped
1 Tbsp. Olive Oil
1/2 Tbsp Apple Cider Vinegar
2 Tsp. Fresh Tarragon, Chopped
1/2 Tsp. Ground Coriander
1 Garlic Clove, Minced
1/2 Tsp. White Sugar
1/2 Tsp. Lime Zest
Salt, to taste
1 Tbsp. Canola Oil

Pat scallops dry with paper towel. Set aside. Bring 1 C. water to a boil. Add half of the fennel and potato. Reduce heat to low. Simmer for about 15 minutes, until potato is tender. Drain and transfer to food processor. Add butter and a pinch of salt. Process until smooth. Keep warm until serving.
Squeeze juice from half of the orange into a small bowl. Whisk in lemon juice, shallot, olive oil, apple cider vinegar, tarragon, coriander, garlic, sugar and lime zest. Add remaining fennel and orange slices. Toss to coat.
Heat canola oil in medium skillet over medium-high heat. Add scallops. Press gently with a spatula. Cook until lightly browned, about 2 1/2 minutes. Turn, and cook for another minute, or until desired doneness. Sprinkle with salt. Serve over puree and salad.

Paired with a 2018 Australian Sémillon.