Scallops with Fennel-Orange Salad

I got a subscription to for Christmas.  I got the “clean eating plan”.  In a nutshell, each week they give you access to a menu of 7 dinners and a shopping list.  Tonight I made my first dish and it was a total hit (well, for me and hubby….kids don’t really like scallops – so they had lasagna leftovers.



  • 1½ lb wild-caught scallops
  • ¼ cup olive oil, divided
  • 1 tsp salt,
  • ½ tsp pepper
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 oranges, peeled and sliced
  • 2 Tbsp white wine vinegar
  • ¼ cup chopped fresh parsley


Rub scallops with 1 Tbsp oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Cook in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Combine fennel, oranges, remaining 3 Tbsp oil, remaining salt and pepper, vinegar and parsley in a medium bowl. Serve with scallops.

I did things a little differently…my scallops were HUGE!!  I love Wegman’s – they have such gorgeous wild caught scallops.  I cut them all in half so they would cook evenly.  I also put a little butter in the pan because I think it helps give the scallops a nice crust.

This was the side dish:  Crostini with Tapenade

  • 1 (16-oz) whole-wheat baguette, sliced
  • 1 (7-oz) jar pitted kalamata olives, drained
  • 2 cloves garlic
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp olive oil


Preheat broiler; place bread slices on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted. Meanwhile, pulse olives, garlic, basil and olive oil in a food processor until finely chopped; spoon onto bread slices.

This was delicious!!  But it’s really a strong flavor, so a little goes a long way.


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