Black And Orange Recipe: Poppy-Crusted Sea Scallops On Fennel And Orange Salad Recipe

Name: Black And Orange Recipe: Poppy-Crusted Sea Scallops On Fennel And Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sea scallops; 1/2 teaspoon fresh thyme leaves; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh fennel fronds; 3 tablespoons poppy seeds; 2 tablespoon olive oil for the dressing, plus 2 tablespoons for sauteing the scallops; 2 tablespoons lemon juice (about 1/2 lemon); 1 fennel bulb, sliced as thinly as possible; 2 Navel or Blood oranges, sliced or supremed; Salt and pepper

Servings: persons

12 sea scallops
1/2 teaspoon fresh thyme leaves
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh fennel fronds
3 tablespoons poppy seeds
2 tablespoon olive oil for the dressing, plus 2 tablespoons for sauteing the scallops
2 tablespoons lemon juice (about 1/2 lemon)
1 fennel bulb, sliced as thinly as possible
2 Navel or Blood oranges, sliced or supremed
Salt and pepper

1
Season the scallops with salt and pepper.
2
Mix together the thyme, parsley, fennel fronds, and poppy seeds. Then roll the scallops through the mixture, leaving the top and bottom of the scallops naked.
3
Heat 2 tablespoons of oil in a saute pan over high heat. Sear the scallops until golden and transparent throughout, about 3-5 minutes on each side.
4
Meanwhile, shave the fennel as thinly as possible, and supreme, or remove the skin and pith and then slice, the oranges. Toss with salt and pepper, the lemon juice, and the extra virgin olive oil.
5
Arrange the fennel and orange salad, and then place the scallops on top.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 sea scallops, 1/2 teaspoon fresh thyme leaves, 1 tablespoon chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh fennel fronds, and more.

Yes, Black And Orange Recipe: Poppy-Crusted Sea Scallops On Fennel And Orange Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black And Orange Recipe: Poppy-Crusted Sea Scallops On Fennel And Orange Salad

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