Seared Sea Scallops With Citru
In a small mixing bowl, combine the orange and lemon juice with zest, vinegar and olive oil. Whisk together well. Add the fennel, tarragon and toss well. Season the fennel slaw with salt and pepper.
Heat a large sauté pan over medium-high heat and add the butter. Season scallops with salt and pepper. Add the scallops and cook until golden brown on each side, about 2 minutes per side.
Arrange the fennel slaw on a plate and top with 2 scallops. Drizzle each scallop with Olive Tapenade.
In a large sauté pan over low heat add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor. Add the sun-dried tomatoes, capers and olives. Process until paste forms. Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.