Seared Scallops with Fennel & Spinach
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.
Stir in spinach until just wilted, about 1 minute. Transfer mixture to plate. Cover with foil to keep warm.
Pat scallops dry with paper towels. Brush with remaining teriyaki sauce.
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.
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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Last updated: September 18th, 2022
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