Scallops With Dill And Orange Gremolata

1. 1

   In a medium bowl combine dill, and 1/4 of the fennel bulb finely chopped.

2. 2

   Grate the orange zest and add to the dill mixture.

3. 3

   Add 2 tablespoons of olive oil and a pinch of coarse salt.

4. 4

   Stir to get a thick mixture.

5. 5

   In a pan, over medium heat add a tablespoon of olive oil and quickly saute scallops until browned on both sides.

6. 6

   To serve, arrange them on hot plates and top with 1/2 teaspoon of gremolata on each scallop.

* Per serving · 4 servings · Values may vary.

No additional tips available.