Scallops With Blood Orange, Fennel And Pistachios

Name: Scallops With Blood Orange, Fennel And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small fennel bulbs-halved, cored and very thinly shaved on a mandoline; 2 blood oranges; 6 tablespoons fresh blood orange juice; 3/4 cup extra-virgin olive oil; Salt; Freshly ground pepper; 10 large sea scallops; 1 teaspoon fennel pollen; 2 tablespoons unsalted butter; 2 tablespoons brined capers, drained and patted dry; 1/4 cup sliced green olives; 1/4 cup unsalted roasted pistachios, coarsely chopped

Servings: persons

2 small fennel bulbs-halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

1
In a large bowl, soak the fennel in ice water.
2
Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
3
In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper.
4
Drain the fennel and pat dry. Add it to the dressing and toss to coat.
5
Mound the salad on 10 plates.
6
In a large skillet, heat the remaining 1/2 cup of oil until shimmering.
7
Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
8
Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.
9
Set the scallops on the fennel salad.
10
Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes.
11
Scatter the capers, olives, pistachios and orange sections all around and serve.

482

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 small fennel bulbs-halved, cored and very thinly shaved on a mandoline, 2 blood oranges, 6 tablespoons fresh blood orange juice, 3/4 cup extra-virgin olive oil, and more.

Yes, Scallops With Blood Orange, Fennel And Pistachios falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!