Herb and Sesame Scallops with Orange and Fennel Sal

Name: Herb and Sesame Scallops with Orange and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 navel orange, supremed; 1/2 lemon, zested and juice; Salt and freshly ground black pepper; Extra-virgin olive oil

Servings: persons

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
1 navel orange, supremed
1/2 lemon, zested and juice
Salt and freshly ground black pepper
Extra-virgin olive oil

1
Preheat oven to 425 degrees F.
2
Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds.
3
Season scallops with salt and pepper.
4
Roll the sides of the scallops in herb mix.
5
Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons.
6
Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
7
Place the orange supremes and fennel into a bowl.
8
Zest and juice the lemon over the orange and fennel.
9
Season, to taste, with salt and pepper and drizzle with olive oil.
10
Toss gently and place onto serving plates.
11
Place seared scallops on top.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 3 tablespoons finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh thyme, 6 sprigs, 6 tablespoons toasted sesame seeds, 1 tablespoon lemon zest, and more.

Yes, Herb and Sesame Scallops with Orange and Fennel 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.

That's it — enjoy your meal!

Herb and Sesame Scallops with Orange and Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions