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Rachael Ray

Herb and Sesame Scallops with Orange and Fennel Salad

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Deep Flavor

  • Cook Time

    5 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
15 min
Inactive Prep
--
Cook
5 min
Total:
20 min
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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.

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.

Herb and Sesame Scallops with Orange and Fennel Salad
Rated: 5 stars out of 58 Reviews
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