Pan Seared Scallops Recipe
Fennel salad, orange rosemary
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Ingredients
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Scallops
Fennel Salad
Orange Rosemary Sauce
Method
Prepare the Scallops
- 1
Pat Dry
Use paper towels to pat the sea scallops dry to remove excess moisture.
- 2
Season
Sprinkle salt and black pepper evenly over both sides of the scallops.
- 3
Sear
In a large skillet, heat olive oil over medium-high heat until hot. Add scallops to the skillet, making sure not to overcrowd. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
Prepare the Fennel Salad
- 4
Slice Fennel
Remove the fronds from the fennel bulb and slice the bulb thinly. Reserve some fronds for garnish.
- 5
Mix Salad
In a large bowl, combine the sliced fennel, arugula, orange segments, and thinly sliced red onion.
- 6
Dress Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Drizzle over the salad and toss gently to combine.
Make the Orange Rosemary Sauce
- 7
Combine Ingredients
In a small saucepan, combine fresh rosemary, orange juice, honey, salt, and black pepper.
- 8
Simmer
Bring the mixture to a gentle simmer over medium heat. Allow to cook for about 5-7 minutes until slightly thickened. Remove from heat.