Inspired Recipes

Scallops with Fennel & Blood Orange

April 7, 2018 /

About a year ago, I stumbled upon a restaurant called “The Tewksbury Inn” and ordered an entree I knew I would need to come home and attempt to re-create.

With just a handful of simple ingredients, this recipe is not only delicious but it is SO easy to prepare- even for a beginner, and takes practically no time at all to put together!

With Blood Oranges in season, this makes for a perfect light dinner or party hors d’ oeuvre that you and your family and/or friends will love.

The best part of this dish is how it has the effect of appearing like you’ve worked very hard to prepare it, when in reality it took only a few short minutes. 

Seared scallops work beautifully as a vehicle for the sweet and tart dressing and the fennel ties it all together as a well-composed dish. 

This recipe, without question, will become an instant favorite! 

Scallops with Fennel & Blood Orange
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Ingredients
  1. Scallops (10-12)- Muscle Removed
  2. Blood Oranges (2)
  3. Fennel- 1 Small Bulb
  4. 1 TBSP White Wine
  5. Extra Virgin Olive Oil
  6. Salt & Pepper (to taste)
Instructions
  1. Cut top & bottoms off of one Blood Orange and remove outer skin/white membrane. Cut segments out of the orange and set aside for later plating. Core the Fennel and slice into thin strips.
  2. Rinse Scallops and pat (very) dry with a paper towel. Season with salt & pepper. In a medium frying pan with Olive Oil, sear the Scallops (approx 2-3 minutes per side- depending on size). Set aside under aluminum foil to finish cooking through.
  3. In a new frying pan, add Olive Oil. Once hot, add Fennel and toss for a minute. Add the splash of white wine and squeeze the juice from the remaining orange into the pan. Bring to a simmer (2-3 minutes) and remove from heat.
  4. Begin plating the Scallops and Blood Orange segments. Place Fennel around the dish and drizzle with pan jus. Serve ambient.
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