Best Herb And Sesame Scallops With Orange And Fennel Salad Recipes

Orange and Fennel Salad image

Provided by Food Network

Time 20m

Yield 4-6 servings

Number Of Ingredients 5

1 pkg. (6 oz.) DOLE® Tender Garden
2 oranges, peeled and cut in half slices
1 fennel bulb, trimmed, cored and thinly sliced lengthwise
8 pitted Kalamata olives, cut in half
Orange Vinaigrette (recipe below)

Steps:

Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.

Helen Vitale's Orange and Fennel Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups baby arugula
2 navel oranges
1 bulb fennel, thinly sliced
1/4 red onion (or more), sliced into thin rings
8 leaves fresh basil, cut into thin strips

Steps:

Whisk together the mustard and vinegar in a small bowl. Season with salt and pepper to taste. Slowly add the oil in a thin stream, whisking constantly until fully emulsified. If the dressing breaks while you're making it, stop pouring the oil and whisk what you've made so far until it comes together again.
Spread the arugula on a large platter. Slice off the top and bottom of each orange. Cut away the peel and outer membranes, then slice the orange cross-wise into wheels. Layer the orange slices over the arugula, followed by the fennel, onion (add more to taste) and basil. Season with salt and pepper. Pour the vinaigrette on top, toss and serve immediately.

Herb and Sesame Scallops With Orange and Fennel Salad image

Provided by Momginerd

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
6 tablespoons toasted sesame seeds
1 tablespoon lemon zest
1 head fennel, thinly sliced plus fronds
12 sea scallops
2 teaspoons salt, separated
2 teaspoons fresh ground black pepper, separated
3 tablespoons extra virgin olive oil, separated
1 navel orange, supremed
1/2 lemon, zested and juiced

Steps:

On a flat dish, combine parsley, thyme, sesame seeds, 1 tablespoon of the lemon zest, and only the fronds from fennel. This will be your seasoning for the scallops.
Make sure to pat dry the scallops, then season to taste with salt and pepper.
Roll the sides (NOT the round-flat sides) of each scallop in the herb mix (like rolling a penny across the table), and set aside until pan is hot.
Heat up skillet (cast iron is best) and barely coat with olive oil. When skillet is nice and hot, sear flat sides of scallops for 2 minutes per side until opaque and slightly spongy, but not too firm. You want them to cut like soft butter with a fork.
Set scallops aside, keeping them warm with a foil-tent until salad is ready.
Time for salad -- Place sliced fennel in bottom of serving bowl and top with orange supremes.
Add remainder of the lemon zest and juice over the salad.
Season to taste with salt and pepper, and drizzle with olive oil.
Toss gently and place onto serving plates.
Place seared scallops on top, and serve immediately.