Seared Scallops with Wilted Fennel & Spinach Salad

Seared Scallops with Wilted Fennel & Spinach Salad
Photo by Scott Phillips


  • 1 medium bulb fennel (about ¾ lb.), trimmed, quartered, cored, and cut lengthwise into 1/8-inch slices
  • 1 large navel orange
  • 1-¼ lb. “dry” sea scallops, trimmed of their abductor muscles and dried well
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • ½ tsp. chopped fresh thyme
  • 5 oz. fresh baby spinach (about 5 cups)

Set a large, heavy skillet over medium-high heat for 1 minute. Add 1-1/2 Tbs. of the oil, swirl it in the skillet, and add the fennel. Season with 1/2 tsp. salt and a few grinds of pepper. Cook, stirring occasionally, until the fennel wilts and starts to brown, about 4 minutes. Add 1/4 cup water ...

View full recipe at Fine Cooking


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