Herb And Sesame Scallops With Orange And Fennel Salad Recipes

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HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD



Herb and Sesame Scallops With Orange and Fennel Salad image

This is a light but very tasty dish I saw on Food Network, and very easy to make. Fantastic flavors and perfect for lunch or dinner, especially if you have someone to impress!

Provided by Momginerd

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
6 tablespoons toasted sesame seeds
1 tablespoon lemon zest
1 head fennel, thinly sliced plus fronds
12 sea scallops
2 teaspoons salt, separated
2 teaspoons fresh ground black pepper, separated
3 tablespoons extra virgin olive oil, separated
1 navel orange, supremed
1/2 lemon, zested and juiced

Steps:

  • On a flat dish, combine parsley, thyme, sesame seeds, 1 tablespoon of the lemon zest, and only the fronds from fennel. This will be your seasoning for the scallops.
  • Make sure to pat dry the scallops, then season to taste with salt and pepper.
  • Roll the sides (NOT the round-flat sides) of each scallop in the herb mix (like rolling a penny across the table), and set aside until pan is hot.
  • Heat up skillet (cast iron is best) and barely coat with olive oil. When skillet is nice and hot, sear flat sides of scallops for 2 minutes per side until opaque and slightly spongy, but not too firm. You want them to cut like soft butter with a fork.
  • Set scallops aside, keeping them warm with a foil-tent until salad is ready.
  • Time for salad -- Place sliced fennel in bottom of serving bowl and top with orange supremes.
  • Add remainder of the lemon zest and juice over the salad.
  • Season to taste with salt and pepper, and drizzle with olive oil.
  • Toss gently and place onto serving plates.
  • Place seared scallops on top, and serve immediately.

Nutrition Facts : Calories 292.8, Fat 21, SaturatedFat 2.9, Cholesterol 14.8, Sodium 1271.1, Carbohydrate 18, Fiber 6.9, Sugar 3.1, Protein 12.7

HELEN VITALE'S ORANGE AND FENNEL SALAD



Helen Vitale's Orange and Fennel Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
2 navel oranges
1 bulb fennel, thinly sliced
1/4 red onion (or more), sliced into thin rings
8 leaves fresh basil, cut into thin strips

Steps:

  • Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
  • Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

FRIED SCALLOPS WITH BIBB AND FENNEL SALAD



Fried Scallops with Bibb and Fennel Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more for frying
1 small bulb fennel, thinly sliced, plus fronds for topping
1 1/4 pounds medium sea scallops, "foot" muscle removed
3/4 cup buttermilk
Kosher salt and freshly ground pepper
1/2 cup fresh parsley
1 tablespoon white balsamic vinegar
1/3 cup coarse cornmeal
1/3 cup self-rising flour
1 head Bibb lettuce
2 radishes, thinly sliced
1/4 cup chopped chives

Steps:

  • Heat 2 inches vegetable oil (about 3 1/2 cups) in a 10-inch cast-iron skillet until a deep-fry thermometer registers 375 degrees F. Soak the sliced fennel in a bowl of ice water; set aside.
  • Toss the scallops with 1/2 cup buttermilk and a pinch of salt and pepper in a bowl; set aside. Make the dressing: Puree the remaining 1/4 cup buttermilk and 2 tablespoons vegetable oil with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth; set aside. Mix the cornmeal, flour and 1/2 teaspoon salt in a shallow baking dish.
  • Drain the scallops from the buttermilk, dredge in the cornmeal mixture to coat and transfer to a plate. Fry the scallops in two batches until golden brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. Return the oil to 375 degrees F between batches.
  • Drain the fennel and pat dry with paper towels. Combine the fennel, lettuce, radishes and chives in a large bowl. Add the dressing and toss; season with salt and pepper. Divide the salad among bowls and top with the scallops and fennel fronds.

Nutrition Facts : Calories 320, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 864 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

SEARED SESAME SCALLOPS



Seared Sesame Scallops image

Yield Serves 2 as main a course

Number Of Ingredients 8

3 tablespoons sesame seeds
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground black pepper
12 large sea scallops (about 10 ounces)
1‚ tablespoons vegetable oil
Accompaniments if desired:
Pea and Mint Couscous
lemon wedges

Steps:

  • In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
  • Serve scallops with couscous and lemon wedges.

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