Seared Scal­lops with Fen­nel and Citrus

Scal­lops are the per­fect choice for an ef­fort­less date-night din­ner. To get the best golden, crispy sear, let your scal­lops come to room tem­per­a­ture and pat them dry be­fore cook­ing. Track down dry-packed scal­lops; they’re lower in sodium.

Cooking Light - - Dinner Tonight Cooking Light Diet -

Ac­tive: 35 min. To­tal: 35 min.

12 large sea scal­lops (about 1 lb.) 3 cups thinly sliced fen­nel bulb (from 1 [1-lb.] fen­nel bulb), di­vided 1 cup sliced peeled Yukon

Gold potato

1 cup water

2 Tbsp. un­salted but­ter

1 tsp. fresh lemon juice, di­vided

1/2 tsp. kosher salt, di­vided 3 tan­ger­ines, peeled

2 Tbsp. finely chopped shal­lot 2 Tbsp. olive oil

4 pit­ted kala­mata olives, finely chopped

4 tsp. chopped fresh tar­ragon 1/2 tsp. ground co­rian­der 1 small gar­lic clove, pressed 3 Tbsp. canola oil, di­vided

1. Pat scal­lops dry with pa­per tow­els. Set aside. Bring 2 cups fen­nel, potato, and 1 cup water to a boil in a small saucepan. Re­duce heat to low; sim­mer, par­tially cov­ered, un­til potato is ten­der, about 15 min­utes. Drain, press­ing to re­move ex­cess liq­uid.

2. Trans­fer fen­nel mix­ture to a food pro­ces­sor. Add but­ter, 1/2 tea­spoon lemon juice, and 3/8 tea­spoon salt. Process un­til smooth. Cover to keep warm.

3. Gen­tly break apart seg­ments of 2 tan­ger­ines; set aside. Squeeze juice from re­main­ing tan­ger­ine into a medium bowl. Whisk in shal­lot, olive oil, olives, tar­ragon, co­rian­der, gar­lic, and re­main­ing 1/2 tea­spoon lemon juice. Add tan­ger­ine seg­ments and re­main­ing 1 cup fen­nel slices; toss to coat.

4. Heat 11/2 ta­ble­spoons canola oil in a large cast-iron skil­let over high un­til shim­mer­ing. Add 6 scal­lops; press gen­tly with a spat­ula. Cook un­til sides are lightly browned, about 3 min­utes. Turn scal­lops; cook 30 sec­onds or to de­sired de­gree of done­ness. Trans­fer cooked scal­lops to a plate; wipe skil­let clean. Re­peat with re­main­ing canola oil and re­main­ing scal­lops. Sprin­kle scal­lops with re­main­ing 1/8 tea­spoon salt. Serve with puree and salad.

SERVES 4 (serv­ing size: 3 scal­lops, 1/4 cup puree, and 1/4 cup salad) Calo­ries 385; Fat 25g (sat 6g, un­sat 19g); Pro­tein 16g; Carb 26g; Fiber 4g; Sug­ars 10g (added sug­ars 0g); Sodium 518mg; Calc 7% DV; Potas­sium 16% DV

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.