Seared Scallops with Fennel and Orange Salad
Indulge in a symphony of flavors with our Seared Scallops with Fennel and Orange Salad. This dish pairs the delicate sweetness of scallops with the crisp freshness of fennel and the citrusy zing of orange, creating a perfectly balanced and light appetizer that's sure to impress.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 lb large sea scallops, side muscle removed
- 2 medium fennel bulbs, thinly sliced
- 2 oranges, segmented with juice reserved
- 1/4 cup extra-virgin olive oil, divided
- 2 tbsp white wine vinegar
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- 1 tbsp unsalted butter
- Fresh parsley, chopped for garnish
Instructions
- Prepare the fennel and orange salad by combining sliced fennel and orange segments in a mixing bowl. In a small bowl, whisk together the reserved orange juice, 3 tablespoons of olive oil, white wine vinegar, honey, salt, and pepper to create the dressing. Toss the dressing with the fennel and orange mixture and set aside to marinate.
- Dry scallops thoroughly with paper towels. Season both sides with salt and pepper.
- Heat the remaining tablespoon of olive oil and butter in a large skillet over medium-high heat. Once the butter starts to foam, add the scallops, being careful not to overcrowd the pan.
- Sear scallops for about 2 minutes on one side until they develop a golden crust. Flip the scallops and cook for another 1-2 minutes on the other side. Transfer to a plate and keep warm.
- Divide the fennel and orange salad among plates and top with seared scallops. Garnish with chopped parsley.
Notes
For best results, ensure scallops are at room temperature and thoroughly dried before searing to achieve the perfect crust. If fennel fronds are available, they make an excellent garnish in addition to parsley.