Photo: Herb and Sesame Scallops with Orange and Fennel Salad Recipe
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
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.
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By jodynolan@att.net
Irvine, 43
on January 24, 2013
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I make this recipe ALL the time. I add a fresno chile to the fennel salad and sometimes use grapefruit instead of orange. It's a fantastic dish all the way around. I cook the scallops on the BBQ & the key is to not overcook them. I've made this as an appetizer on a holiday and took a picture of it; the presentation is amazing! Another favorite by Rachael, & healthy too!
By dramaqueengk_11...
Henderson, NV
on January 11, 2010
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Fortunately I never delete the DVR'd food show episodes til I check the recipe online AND the remarks. Looks like the Food network needs to pay more attention to their recipe writers and hire a decent proofreader. Too many mistakes and omissions are occuring in Tyler Florence's as well as Ina Gartens's recipes and now Rachel's.
No where on the show or in the printed recipe does it show what to do with the preheated oven.
On the show, Rachel chops about 2 Tbsp. fennel fronds for the herb mixture for the scallops. There is no mention of this in the printed recipe.
Also, you can't make a fennel and orange salad without the fennel but not a word about fennel in the salad ingredients. Rachel thinly slices a medium bulb.
The succuess of your recipe depends on whether or not the Food Network prints the recipe the way it should be or not. If I were you, record the show then go back and check on the recipe along with the video.
By the way, made correctly this is a terrific dish.
By jmulrenin_10172708
Annapolis, MI
on January 10, 2010
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My husband and and I enjoyed this meal. I only used 3 tablespoons of sesame seeds and that was plenty. Also cut other herbs in 1/2. I will try the crushed red pepper flakes next time. I had made that note to myself before I read the other review. I also might cook the scallops in sesame oil. Just a thought. The next day I had the leftover scallops in a basic vegetable soup I made, along with some tofu noodles, and red pepper flakes and it was delicious.
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