Daytime Online

Pan Seared Scallops with Fennel

ADVERTISEMENT

Daytime

Published: February 18, 2010

By: Zuzy Martin Lynch, Cooking for the Clueless www.cookingfortheclueless.com
Estimated Prep Time: 5 minutes
Estimated Cooking Time: 10 minutes
Yields 4 servings
Ingredients
12 U10 dry sea scallops
1 head of fennel
2 oranges
1 small bunch of watercress, washed and trimmed
1 lemon, juiced
2 Tablespoons olive oil
Kosher Salt & Pepper
Equipment
Chef or Santoku knife (your preference)

Cutting board
Large skillet
Mixing bowl
Instructions
Split and core fennel. Thinly slice fennel (about 1/16 inch wide). With a knife remove skin and pith of the oranges. Cut the oranges into segments (otherwise known as supremes)*. Reserve any juice, strained to remove seeds. *See DVD for clear instruction.
In a large skillet, over medium-high heat, heat a thin layer of vegetable oil. Season scallops with salt and pepper. Place scallops in pan, careful not to crowd scallops. Cook for about two minutes, then turn scallops over and cook an additional two minutes.
While scallops are cooking, toss fennel, orange segments and watercress with the lemon juice, reserved orange juice and olive oil. Season with salt and pepper. When scallops have finished cooking, remove from heat, place three scallops on each plate. Divide salad evenly among the four plates.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT