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.
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
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