1. Remove straps from scallops, dry with a paper towel, and set aside.

2. Prepare slaw. In a large nonstick skillet, heat 1 Tbsp. of the oil over medium-high heat until hot, about 1 minute. Add onion and cook, stirring frequently, until it just begins to soften, about 2 minutes. Add fennel,peppers, and orange zest and continue cooking, stirring frequently, until fennel and peppers just begin to soften, about 4 1/2 minutes. Add orange juice, vinegar, 2 Tbsp. of the parsley, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper, and stir to mix. Place slaw on a serving platter and tent with foil to keep warm. Wipe out skillet with a paper towel.

3. Sprinkle scallops with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Add remaining 1 Tbsp. oil to skillet and heat on medium-high until hot, about 45 seconds. Add scallops flat side down (do not crowd pan — cook in two batches if necessary, adding an extra 2 tsp. olive oil for second batch if needed). Cook without disturbing scallops, adjusting heat as necessary to prevent scorching, u tongs or a spatula, turn scallops and cook until second side is browned and interior is medium-rare (sides are firmed up and all but middle of scallop is opaque), about 2 1/2 minutes longer (exact timing will depend on size of scallops). Arrange scallops on bed of slaw, sprinkle with remaining 1 Tbsp. parsley, and serve immediately.

Source: Hannaford fresh Magazine, January - February 2009