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Scallops with Kohlrabi and Blood Oranges
Elegantly served in pristine scallop shells, these light appetizers get umami from sesame oil, earthiness from kohlrabi, and bright citrus notes from blood orange slices.
2 small kohlrabi (including greens)
4 tsp. sesame oil
8 medium sea scallops
2 blood oranges, peeled and sliced
2 Tbsp. whole-wheat panko breadcrumbs
Salt and pepper, to taste
4 scallop shells or small saucers
Peel and dice kohlrabi bulb; coarsely chop greens. Heat 2 teaspoons sesame oil in a skillet; cook kohlrabi until bulb is browned and leaves are wilted, seasoning with salt and pepper. Add remaining oil to hot skillet. Season scallops with salt and pepper; sear until browned on both sides (approximately 2-3 minutes per side). Remove scallops and brown bread crumbs for 1-2 minutes.
Fill each scallop shell with equal portion of kohlrabi. Top with two scallops per shell. Place slices of blood orange alongside scallops and top with breadcrumbs.
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