Scallops with Wilted Fennel & Spinach
Heat half of oil in large non-stick skillet, set over medium-high heat. Add fennel; stir-fry for 2 minutes. Add 1/4 cup (60 mL) VH® Teriyaki Cooking Sauce and orange zest. Cook, stirring, until fennel is just tender, 2 to 3 minutes.
Stir in spinach; cook, stirring, just until spinach wilts, about 1 minute. Transfer mixture to plate. Keep warm.
Brush scallops with remaining VH® Teriyaki Cooking Sauce. Heat remaining oil in same skillet. Add scallops; cook for 3 minutes. Gently turn scallops over; cook until firm to the touch, 1 to 2 minutes.
Divide fennel mixture among 4 plates. Top evenly with scallops. Pour any remaining juices over.
Garnish plate with two to three orange segments.
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Last updated: October 27th, 2020
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