Seared Scallops with Sautéed Fennel, Orange, and Red Onion

The secret to getting a beautiful brown sear is to pat the scallops dry, sear them in a hot skillet, and move them only to turn them over.

Yield: 4 servings (serving size: 5 ounces scallops and 1/3 cup sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 0.0%
  • Fat: 14g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 13.5g
  • Carbohydrate: 25.7g
  • Fiber: 4.6g
  • Cholesterol: 27mg
  • Iron: 1.5mg
  • Sodium: 659mg
  • Calcium: 88mg

Ingredients

  • 1 1/2 pounds large sea scallops
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 1/3 cup orange juice
  • 1 tablespoon butter
  • 3 cups thinly sliced fennel bulb
  • 1 cup vertically sliced red onion
  • 1/4 cup fennel fronds
  • 1 cup peeled, halved orange slices (1 large orange)

Preparation

  1. 1. Pat scallops dry with paper towels. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side. Remove scallops from pan; keep warm. Add orange juice to pan; cook 2 minutes. Add butter, stirring to melt.
  2. 2. Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fennel slices and onion; sauté 3 minutes. Stir in fennel fronds, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and orange slices. Serve immediately.
  3. Serve with: Whole Wheat Bread with Caper-Mint Dipping Sauce
  4. Choice Ingredient
  5. Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.
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