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Pan-Seared Scallops with Warm Fennel Slaw
The orange juice and sherry vinegar in thiseasy recipe give the dish brightness and a Spanish accent. For the slaw, warm the vegetables through just enough to barely soften them. They should retain a bit of crunch to contrast with the silky, tender scallops.
1 1/2 lb. dry sea scallops
2 Tbsp. olive oil, divided
1 small onion, thinly sliced
1 large fennel bulb, cored and thinly sliced
2 medium yellow or orange bell peppers, cored, seeded, and cut into thin strips
1 1/2 tsp. finely grated orange zest
3 Tbsp. orange juice
2 tsp. sherry vinegar
3 Tbsp. chopped fresh parsley, divided
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
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Pan-Seared Scallops with Warm Fennel Slaw

Pan-Seared Scallops with Warm Fennel Slaw

Pan-Seared Scallops with Warm Fennel Slaw
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:10 minutes
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