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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.




INGREDIENTS

  

  • 1 lblarge sea scallops, side muscle removed

  • 2medium fennel bulbs, thinly sliced

  • 2oranges, segmented with juice reserved

  • 1/4 cupextra-virgin olive oil, divided

  • 2 tbspwhite wine vinegar

  • 1 tsphoney

  • Salt and freshly ground black pepper, to taste

  • 1 tbspunsalted 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.

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