Herb and Sesame Scallops With Orange and Fennel Salad

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On a flat dish, combine parsley, thyme, sesame seeds, 1 tablespoon of the lemon zest, and only the fronds from fennel. This will be your seasoning for the scallops.
  • Make sure to pat dry the scallops, then season to taste with salt and pepper.
  • Roll the sides (NOT the round-flat sides) of each scallop in the herb mix (like rolling a penny across the table), and set aside until pan is hot.
  • Heat up skillet (cast iron is best) and barely coat with olive oil. When skillet is nice and hot, sear flat sides of scallops for 2 minutes per side until opaque and slightly spongy, but not too firm. You want them to cut like soft butter with a fork.
  • Set scallops aside, keeping them warm with a foil-tent until salad is ready.
  • Time for salad -- Place sliced fennel in bottom of serving bowl and top with orange supremes.
  • Add remainder of the lemon zest and juice over the salad.
  • Season to taste with salt and pepper, and drizzle with olive oil.
  • Toss gently and place onto serving plates.
  • Place seared scallops on top, and serve immediately.
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