Seared Scallops with Fennel & Spinach

Seared Scallops with Fennel & Spinach

20-minute recipe Serves 4
Everything about this dish is speedy. The buttery-soft quick seared scallops. The wilted fennel and baby spinach. The fresh and zesty orange segments. The bright acidity cuts through the saucy vegetables and lifts up the scallops. Serve with roasted potatoes to make it a full meal.
20-minute recipe Serves 4


Prep: 10-minute | Cook: 10-minute
  • 1

    Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then fennel. Cook, stirring often, 2 minutes. Add 1/4 cup teriyaki sauce and orange zest. Cook, stirring occasionally, until fennel is just tender, about 2 to 3 minutes.

  • 2

    Stir in spinach until just wilted, about 1 minute. Transfer mixture to plate. Cover with foil to keep warm.

  • 3

    Pat scallops dry with paper towels. Brush with remaining teriyaki sauce.

  • 4

    Heat same pan over medium. Add remaining 2 tsp oil, then scallops. Cook for 3 minutes. Gently turn scallops over. Cook until firm to the touch, about 1 to 2 minutes.

  • 5

    Divide fennel mixture amongst four plates. Top evenly with scallops. Pour any remaining juices over. Top with two to three orange segments.

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