Seared Scallops with Wilted Fennel & Spinach Salad
- 3 Tbs. extra-virgin olive oil
- 1 medium bulb fennel (about 3/4 lb.), trimmed, quartered, cored, and cut lengthwise into 1/8-inch slices
- Kosher salt and freshly ground black pepper
- 5 oz. fresh baby spinach (about 5 cups)
- 1 large navel orange
- 1-1/4 lb. “dry” sea scallops, trimmed of their abductor muscles and dried well
- 1/2 tsp. chopped fresh thyme
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Baby spinach, fresh (5 oz.)
- Navel orange, large (1)
- Thyme, fresh (1/2 tsp.)
- Seafood
- Sea scallops, dry (1 1/4 lb.)
- Cooking & Baking
- Bulb fennel (about 3/4 lb.), medium (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published February 1, 2004 (9 years ago).
2 people saved this recipe.
