Scallops with Wilted Fennel & Spinach

Scallops with Wilted Fennel & Spinach

17-Minute recipe Serves 4
Luscious scallops are highlighted with fragrant fennel and a delicious citrus zest.
17-Minute recipe Serves 4

Ingredients

4 tbsp
Canola Oil
1  
Fennel
2/3 cup
VH® Teriyaki Cooking Sauce
1 tbsp
Orange zest
1 bunch
Baby Spinach leaves
1 lb
Sea scallops
 
Blood oranges

Directions

Prep: 5-Minute | Cook: 12-Minute
  • 1

    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.

  • 2

    Stir in spinach; cook, stirring, just until spinach wilts, about 1 minute. Transfer mixture to plate. Keep warm.

  • 3

    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.

  • 4

    Divide fennel mixture among 4 plates. Top evenly with scallops. Pour any remaining juices over.

  • 5

    Garnish plate with two to three orange segments.

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Last updated: August 28th, 2020

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