Seared Scallops with Orange and Fennel
2 dozen large sea scallops
1/4 c. olive oil
3 Tbsp onion, finely chopped
1 Tbsp fresh ginger, finely chopped
2 cloves garlic, finely chopped
2 small heads of fennel, core removed, the rest julienned
1/4 c. dry white wine
1/2 c. orange juice
3 Tbsp unsalted butter
3 fresh oranges, sectioned, all pith (white stuff) removed
In a large skillet, heat the olive oil over high heat. Place the scallops in the pan and sear on each side for 3-4 minutes, until they are a light brown. Set these aside.
To prepare the sauce: use the same pan and drain off any excess oil.
Over medium heat, saute the onions until lightly brown. Add in the ginger, garlic, and fennel. Stir lightly. Add in the wine and cook until the fennel is tender and wine is almost reduced. This should be about 5 minutes.
Add in the orange juice and season to taste with salt and pepper. When the orange juice comes to a boil, whisk in the butter and remove the pan from the heat.
Add in the orange sections and stir gently.
To serve, place the scallops over rice or polenta and pour the fennel orange sauce over the top.
Adapted from Coastal Cooking with John Shields by John Shields