Seared Scallops with Sautéed Fennel, Orange, and Red Onion

Name: Seared Scallops with Sautéed Fennel, Orange, and Red Onion
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper, divided; 1 Tbsp butter; 59 milliliters fennel fronds; 710 milliliters thinly sliced fennel bulb; 1 Tbsp extra-virgin olive oil, divided; 237 milliliters peeled, halved orange slices (1 large orange); 79 milliliters orange juice; 237 milliliters vertically sliced red onion; 1 teaspoons salt, divided; 680 grams sea scallops

Seared Scallops with Sautéed Fennel, Orange, and Red Onion is Head to the store and pick up sea scallops, butter, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Pat scallops dry with paper towels.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ingredients you will need

Scallops

Pepper

Salt

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add scallops; cook 3 minutes on each side.

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Scallops

Remove scallops from pan; keep warm.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Add orange juice to pan; cook 2 minutes.

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Orange Juice

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Frying Pan

Add butter, stirring to melt.

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Butter

Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add fennel slices and onion; saut 3 minutes. Stir in fennel fronds, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and orange slices.

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Orange Slices

Fennel

Pepper

Onion

Salt

Serve immediately.

Serve with: Whole Wheat Bread with Caper-Mint Dipping Sauce

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Whole Wheat Bread

Dipping Sauce

Mint

Choice Ingredient

Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sauted and then added to salads and pastas or served solo as an entre. Their mild taste and universal appeal make them a good host for complex flavors.

Ingredients you will need

Scallops

Equipment

Paper Towels

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper, divided 1Tbsp

butter 59milliliters

fennel fronds 710milliliters

thinly sliced fennel bulb 1Tbsp

extra-virgin olive oil, divided 237milliliters

peeled, halved orange slices (1 large orange)79milliliters

orange juice 237milliliters

vertically sliced red onion 1teaspoons

salt, divided 680grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.