Ingredients:

• 10 oz. jar La Vigne Kumquat Conserve
• 4 oz. or 1/2 cup Kumquat Vinegar
• 3 TBSP Chopped Kumquats
• 1 1/2 TBSP Honey
• 1/4 tsp salt
• 1 small shallot diced
• 1/4 cup Orange juice
• 1 cup Safflower oil
• 4 fennel bulbs
• 1 Red bell pepper - diced small
• 1 Large carrot - diced small
• Chervil or Cilantro leaves
• 12 Large Sea Scallops

Preparation:

Heat a 10 oz. jar of La vigne Kumquat Conserve in a small pan until soft. Strain and save liquid. Take the kumquats and squeeze the pulp and seeds out. Chop half of the kumquats and add to 2 cups of vinegar. Let sit for at least 24 hours. To the other half of kumquats, add 2 TBSP of kumquat liquid to vinegar to season.

Vinaigrette:
Add kumquat vinegar, chopped kumquat, honey, salt, shallot & orange juice. Whisk well, drizzle in oil until well mixed. Adjust seasoning. Refrigerate.

Salad:
Cut fennel bulbs in half, remove core, and then slice paper-thin. Toss in ice water to crisp. Drain well; add red pepper, carrots, and a few of the reserve kumquat halves. Refrigerate.

Scallops:
Heat pan over med-high heat, dry scallops with paper towels. Season with salt & pepper. Put 2 TBSP oil in pan and brown 6 scallops (brown both sides.) Set aside and finish cooking the remaining 6 scallops.
To assemble salad: Toss fennel mixture with vinaigrette & season. Put a portion of the salad on 4 plates. Put 3 scallops around the salad. Drizzle with remaining vinaigrette. Garnish with Chervil or Cilantro sprigs. Serve.