Herb And Sesame Scallops With Orange And Fennel Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 6 tablespoons toasted sesame seeds
• 1 tablespoon lemon zest
• 1 head fennel, thinly sliced plus fronds
• 12 sea scallops
• 2 teaspoons salt, separated
• 2 teaspoons fresh ground black pepper, separated
• 3 tablespoons extra virgin olive oil, separated
• 1 navel orange, supremed
• 1/2 lemon, zested and juiced

Recipe

• 1 on a flat dish, combine parsley, thyme, sesame seeds, 1 tablespoon of the lemon zest, and only the fronds from fennel. this will be your seasoning for the scallops.
• 2 make sure to pat dry the scallops, then season to taste with salt and pepper.
• 3 roll the sides (not the round-flat sides) of each scallop in the herb mix (like rolling a penny across the table), and set aside until pan is hot.
• 4 heat up skillet (cast iron is best) and barely coat with olive oil. when skillet is nice and hot, sear flat sides of scallops for 2 minutes per side until opaque and slightly spongy, but not too firm. you want them to cut like soft butter with a fork.
• 5 set scallops aside, keeping them warm with a foil-tent until salad is ready.
• 6 time for salad -- place sliced fennel in bottom of serving bowl and top with orange supremes.
• 7 add remainder of the lemon zest and juice over the salad.
• 8 season to taste with salt and pepper, and drizzle with olive oil.
• 9 toss gently and place onto serving plates.
• 10 place seared scallops on top, and serve immediately.