Seared scallops with sauteed fennel, orange, and red onion recipe
Ingredients - 1½ pounds large sea Scallops - 1⁄2 teaspoon Salt - 1⁄4 teaspoon Black Pepper - 1 tablespoon extra-virgin Olive Oil - 1⁄3 cup Orange Juice - 1
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
Ingredients
- Scallops: 1½ pounds large sea
- Salt: 1⁄2 teaspoon
- Black Pepper: 1⁄4 teaspoon
- Olive Oil: 1 tablespoon extra-virgin
- Orange Juice: 1⁄3 cup
- Butter: 1 tablespoon
- Fennel Bulb: 3 cups thinly sliced
- Red Onion: 1 cup vertically sliced
- Fennel: 1⁄4 cup
- Orange: 1 cup peeled, halved
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