Seared Scallops with Sautéed Fennel, Orange, and Red Onion

Ingredients

• 0.3 teaspoon pepper black divided
• 1 tablespoon butter 
• 0.3 cup fennel bulb 
• 3 cups fennel bulb thinly sliced
• 1 tablespoon olive oil extra virgin extra-virgin divided
• 1 cup orange sections peeled halved (1 large orange)
• 0.3 cup orange juice 
• 1 cup onion red vertically sliced
• 0.5 teaspoon salt divided
• 1.5 pounds scallops 

Equipment

• frying pan
• paper towels

Directions

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.