Diver Scallops on Wheat Crackers with Cointreau

For 25 tasting portions

Ingredients

1 cup (230g) fennel bulb, finely diced
2 Tbsps shallots, peeled and diced
2 navel oranges, peeled, segmented and diced
1 blood orange, peeled, segmented and diced
1 Tbsp blood orange zest
4 cups (1 ltr) fresh orange juice
1/2 cup (115g) light brown sugar
1 Tbsp fennel seed
1/4 cup (6cl) Cointreau plus 1 Tbsp
1 ts. olive oil
25 diver scallops
25 wheat crackers-sprigs of fennel frond

Preparation

1. Lightly grill-smoke scallops over hardwood chips (hickory, applewood or mesquite) about 2 mins.
2. Create marmalade: Combine all ingredients except final Tbsp of Cointreau in saucepan over medium heat; reduce by 90%; cool; stir in Tbsp. 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.