Herb and Sesame Scallops with Orange and Fennel Salad
by Rachael Ray | on 09/12/08
Ingredients
- 3 tablespoons fresh parsley leaves, finely chopped
- 2 tablespoons fresh thyme (6 sprigs), finely chopped
- 6 tablespoons toasted sesame seeds
- 1 tablespoon lemon zest
- 1 head fennel, thinly sliced (reserved for the salad), plus fronds
- 12 sea scallops, pat dry and check to make sure the foot has been removed
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil (EVOO)
For the Orange and Fennel Salad:
- 1 navel orange, supremed (skin, pith and seeds removed, with the orange then broken into its segments)
- 1/2 lemon, zested and juiced
- Salt and freshly ground black pepper
- Extra virgin olive oil (EVOO)
Serves 4
Preparation
Combine the parsley, thyme, sesame seeds, lemon zest and fennel fronds. Season the scallops with salt and pepper. Roll the sides of the scallops in the herb mix. Coat a cast iron skillet or a nonstick pan with EVOO, about 2 tablespoons. Place the scallops in the hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
For the Orange and Fennel Salad:
Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with EVOO. Toss gently and place onto serving plates.
Place the seared scallops on top of the salad and serve.
