Diver Scallops on Wheat Crackers with Cointreau
Serves: 25 bite-sized portions
1 cup (240g) fennel bulb, finely diced
2 tablespoons shallots, peeled and diced
2 navel oranges, peeled, segmented and diced
1 blood orange, peeled, segmented and diced
1 tablespoon blood orange zest
4 cups (1ltr) fresh orange juice
1/2 cup (120g) light brown sugar
1 tablespoon fennel seed
1/4 cup (60ml) Cointreau plus 1 tablespoon
1 tablespoon olive oil
25 diver scallops
25 wheat crackers
Sprigs of fennel frond
1. Lightly grill-smoke scallops over hardwood chips (hickory, applewood or mesquite) for about 2 minutes.
2. Create marmalade: Combine all ingredients except final tablespoon of Cointreau in saucepan over medium heat; reduce by 90%; leave to cool; stir in tablespoon of Cointreau; reserve.
3. Heat oil in skillet over high heat; season par-cooked scallops; sear both sides; reserve.
4. Arrange crackers on individual serving plates; lay a scallop on each; top with Cointreau fennel marmalade; garnish with fennel; serve.