Seared Scallops With Sautéed Fennel, Orange, And Re

Name: Seared Scallops With Sautéed Fennel, Orange, And Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large sea scallops; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 1 tablespoon extra-virgin olive oil, divided; 1/3 cup orange juice; 1 tablespoon butter; 3 cups thinly sliced fennel bulb; 1 cup vertically sliced red onion; 1/4 cup fennel fronds; 1 cup peeled, halved orange slices (1 large orange)

Servings: persons

1
Pat scallops dry with paper towels. Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side. Remove scallops from pan; keep warm. Add orange juice to pan; cook 2 minutes. Add butter, stirring to melt.
2
Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fennel slices and onion; saute 3 minutes. Stir in fennel fronds, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and orange slices. Serve immediately.
3
Serve with: Whole Wheat Bread with Caper-Mint Dipping Sauce
4
Choice Ingredient
5
Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sauteed and then added to salads and pastas or served solo as an entree. Their mild taste and universal appeal make them a good host for complex flavors.

120

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds large sea scallops, 1/2 teaspoon salt, divided, 1/4 teaspoon black pepper, divided, 1 tablespoon extra-virgin olive oil, divided, and more.

Yes, Seared Scallops With Sautéed Fennel, Orange, And Red Onion 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!

Seared Scallops With Sautéed Fennel, Orange, And Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions