You will be multi-tasking with 2 pans on this one in order to have all the components ready at the same time. Very easy though. Don't worry.
- Preheat oven to 375 degrees
- Season scallops with salt & pepper
- Add canola oil to coat bottom of two pans on medium-high flame. You will use one pan to sear the scallops and the other to cook the fennel and spinach
- Add fennel to one pan (avoid flame flare-ups up by patting dry the fennel)
- Add handful of baby spinach and a pinch of salt to that same pan. Cook for a couple of minutes (toss a couple of times with tongs or with a flip of the wrist like Andrea)
- In the other hot pan, sear the scallops. Cook them about 3 minutes each side until browned and semi-firm (don't overcook or the scallops will get tough)
- Place the spinach and fennel in the middle of a plate and garnish with raspberries on the outer corners
- Finish the scallops in the oven - 375 degrees for 1-2 minutes
- Pour out the leftover butter and oil from the scallop pan, place back on the stove on a medium-high flame and pour the orange juice into the pan
- Add 2 tbsp butter to the pan
- Reduce orange juice sauce until it's thick but not yet brown (you can transfer the sauce to another hot pan if you want to speed up the reduction process)
- Plate the scallops on top of the fennel and spinach, pour the sauce over the plated dish and serve
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