Active Time: 35 MinsTotal Time35 Mins
Yield: Serves 4 (serving size: 3 scallops, 1/4 cup puree, and 1/4 cup salad)
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.
Ingredients
- 12large sea scallops (about 1 lb.)
- 3 cups thinly sliced fennel bulb (from 1 [1-lb.] fennel bulb), divided
- 1 cup sliced peeled Yukon Gold potato
- 1 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice, divided
- 1/2 teaspoon kosher salt, divided
- 3tangerines, peeled
- 2 tablespoons finely chopped shallot
- 2 tablespoons olive oil
- 4pitted kalamata olives, finely chopped
- 4 teaspoons chopped fresh tarragon
- 1/2 teaspoon ground coriander
- 1small garlic clove, pressed
- 3 tablespoons canola oil, divided
Nutritional Information
- Calories 385
- Fat 25g
- Satfat 6g
- Unsatfat 19g
- Protein 16g
- Carbohydrate 26g
- Fiber 4g
- Sugars 10g
- Added sugars 0g
- Sodium 518mg
- Calcium 7% DV
- Potassium 16% DV
- Calories 385
- Fat 25g
- Satfat 6g
- Unsatfat 19g
- Protein 16g
- Carbohydrate 26g
- Fiber 4g
- Sugars 10g
- Added sugars 0g
- Sodium 518mg
- Calcium 7% DV
- Potassium 16% DV
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Heat 1 1/2 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.
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