Ingredients
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1½ pounds large sea Scallops
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1⁄2 teaspoon Salt
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1⁄4 teaspoon Black Pepper
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1 tablespoon extra-virgin Olive Oil
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1⁄3 cup Orange Juice
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1 tablespoon Butter
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3 cups thinly sliced Fennel Bulb
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1 cup vertically sliced Red Onion
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1⁄4 cup Fennel
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1 cup peeled, halved Orange
Directions
The secret to getting a beautiful brown sear is to pat the scallops dry, sear them in a hot skillet, and move them only to turn them over.
Steps
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1
Done
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Pat scallops dry with paper towels. Sprinkle scallops with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Heat 11⁄2 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. |
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2
Done
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Heat remaining 11⁄2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fennel slices and onion; sauté 3 minutes. Stir in fennel fronds, remaining 1⁄4 teaspoon salt, remaining 1⁄8 teaspoon pepper, and orange slices. Serve immediately. |
