Dinner

Seared Scallops with Sautéed Fennel, Orange, and Red Onion

Name: Seared Scallops with Sautéed Fennel, Orange, and Red Onion
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1/4 teaspoon black pepper, divided; 1 tablespoon butter; 1/4 cup fennel fronds; 3 cups thinly sliced fennel bulb; 1 tablespoon extra-virgin olive oil, divided; 1 cup peeled, halved orange slices (1 large orange); 1/3 cup orange juice; 1 cup vertically sliced red onion; 1/2 teaspoon salt, divided; 1 1/2 pounds large sea scallops

7 October 2026

Not yet ratedRate Recipe

Total Time15 Mins

Serves4

Per Serving$3.23

Seared Scallops with Sautéed Fennel, Orange, and Red Onion is a gluten free, primal, and pescatarian main course. This recipe serves 4. For $3.23 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 242 calories, 22g of protein, and 7g of fat.

Gluten Free Primal Pescatarian Lunch Onions

Method:

1
Pat scallops dry with paper towels.
2
Sprinkle scallops with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
4
Add scallops; cook 3 minutes on each side.
5
Remove scallops from pan; keep warm.
6
Add orange juice to pan; cook 2 minutes.
7
Add butter, stirring to melt.
8
Heat remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
9
Add fennel slices and onion; saut 3 minutes. Stir in fennel fronds, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and orange slices.
10
Serve immediately.
11
Serve with: Whole Wheat Bread with Caper-Mint Dipping Sauce
12
Choice Ingredient
13
Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sauted and then added to salads and pastas or served solo as an entre. Their mild taste and universal appeal make them a good host for complex flavors.