Orange and Fennel Seared Scallops

Orange and Fennel Seared Scallops

This refreshing summer dish features seared sea scallops atop a fennel and orange salad, ideally plated on Falcon Enamelware for a timeless tablescape.
  • Time 30minutes
  • Serves 4


450g large sea scallops, side muscle removed

2 medium fennel bulbs, thinly sliced

60ml extra-virgin olive oil, divided

2 oranges, segmented with juice reserved

2 tbsp white wine vinegar

15g unsalted butter

1 tsp honey

Fresh parsley, chopped for garnish

Salt and freshly ground black pepper, to taste


  1. Combine the sliced fennel and orange segments in a mixing bowl. In a small bowl, whisk together the reserved orange juice, 45ml of olive oil, white wine vinegar, honey, salt, and pepper to make the dressing. Toss the fennel and orange mixture with the dressing and set aside to marinate.

  2. Pat the scallops dry with kitchen paper and season both sides with salt and pepper.

  3. In a large frying pan, heat the remaining 15ml of olive oil and butter over medium-high heat. When the butter starts to foam, add the scallops, ensuring not to overcrowd the pan.

  4. Sear the scallops for about 2 minutes on one side until they have a golden crust. Flip and cook for another 1-2 minutes on the other side. Transfer to a plate and keep warm.

  5. Divide the fennel and orange salad among plates and place the seared scallops on top. Garnish with chopped parsley.

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