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.
Recipe by Oxmoor House March 2010
Credit: Oxmoor House
Cooking Light Fresh Food Fast Weeknight Meals
277 calories; fat 14g; saturated fat 3.3g; mono fat 8.4g; poly fat 1.3g; protein 13.5g; carbohydrates 25.7g; fiber 4.6g; cholesterol 27mg; iron 1.5mg; sodium 659mg; calcium 88mg.