HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD

Herb and Sesame Scallops with Orange and Fennel Salad image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh thyme, 6 sprigs
6 tablespoons toasted sesame seeds
1 tablespoon lemon zest
1 head fennel, thinly sliced, plus fronds
12 sea scallops, pat dry, check to make sure the foot has been removed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 navel orange, supremed
1/2 lemon, zested and juice
Salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

Preheat oven to 425 degrees F.
Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
Orange and Fennel Salad:
Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.
Place seared scallops on top.