This lovely recipe is from the magazine “Cooking Light” and the recipe is by Liz Mervosh. (photo by Kelsey Hansen)
This is such a lovely, light combination of flavors and the fennel puree really takes it to another level.
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.
12 large 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 tbsp unsalted butter
1 tsp fresh lemon juice, divided
1/2 teaspoon kosher salt, divided
3 tangerines, peeled
2 tbsp finely chopped shallot
2 tbsp olive oil
4 pitted Kalamata olives, finely chopped
4 tsp chopped fresh tarragon
1/2 tsp ground coriander
1 small garlic clove, pressed
3 tablespoons canola oil, divided
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.