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•16-20 large sea scallops (U-15 "dry packed" if possible)
•1/2 cup pitted, sliced kalamata olives
•approx. 1/3-1/2 cup extra virgin olive oil
•1 medium large white onion sliced
•1 bulb fennel, halved and thinly sliced
•3-4 clementines, peeled and segmented
•approx. 1/3 cup chopped fresh parsley

PROCEDURE:

Start by making the black olive puree, making sure that the pitted kalamata olives really are pitted by slicing them in half before adding them to a blender with a splash of olive oil. (Start with a little olive oil at first, put the top on and puree it and add more oil, if you need to, until everything is nicely pureed and kind of thin in texture.)

Next, sauté half of a medium, sliced white onion in olive oil on medium high heat and, while that is softening up, slice the top off of the fennel and cut it in half from top to bottom and then thinly slice it crosswise.

You want to cook the onions until they're nice and soft and then add the fennel and cook that for a lesser amount of time so it's still a bit crunchy in the final dish.

After the fennel has cooked for about 3-4 minutes, season it with a little salt and empty the contents of the pan into a large mixing bowl and add a couple of peeled and segmented clementines and a handful of fresh chopped parsley, toss that and let that sit while you cook the scallops.

Season the sea scallops with salt and pepper and add another splash of oil to the nonstick pan and, when the oil is hot, carefully add the scallops. Make sure you leave a little room between the scallops so they get a chance to caramelize and brown up, instead of steaming, and then carefully flip each one over after 2-3 minutes. (You can do this in batches or use two pans if you want.)

Depending on the size of the scallops will only take 5-6 minutes total and, while they're finishing up, put some of the salad in the middle of a plate and use a spoon to drizzle some of the black olive puree around the outside of that. Finish by dividing the scallops up evenly spaced all around.

HINTS:

U-15 refers to the number of scallops per pound and dry packed means that there is no water added to the scallops to plump them up.