Pan fried Scallops with Arugula, Fennel and Citrus Vinaigrette by Steven Dolby

(serves 2 people)
INGREDIENTS
1 Cup white balsamic vinegar (reduced)
30g Fennel (shaved)
20g Vidalia onion (shaved)
Zest of one lime
Zest of one lemon
1 Lemon (supreme half)
1 Lime (supreme half)
3 Diver scallops (per person)
20g Arugula (per person)
Lemon juice (to taste)
Lime juice (to taste)
Salt & ground black pepper (to taste)
Extra virgin olive oil ( 1 Tbsp per person)
1 Tbsp olive oil (for the scallops)
GARNISH
Fennel tops
Lemon & lime zest
White balsamic reduction

© STEVEN DOLBY