Herb and Sesame Scallops with Orange and Fennel Salad

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons finely chopped fresh thyme, 6 sprigs
  • 6 tablespoons toasted sesame seeds
  • 1 tablespoon lemon zest
  • 1 head fennel, thinly sliced, plus fronds
  • 12 sea scallops, pat dry, check to make sure the foot has been removed
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Orange and Fennel Salad:
  • 1 navel orange, supremed
  • 1/2 lemon, zested and juice
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
Directions
Orange and Fennel Salad:
  • Preheat oven to 425 degrees F.

  • Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.

Orange and Fennel Salad:
  • Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.

  • Place seared scallops on top.


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