Seared Scallops with Roasted Fennel and Citrus
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 large sea scallops, tendons removed
  • canola oil, for pan frying
  • 1 large fennel, frond cut of and reserved for garnish
  • 1 blood orange, cut into supremes (skin off, cut out in-between the white sections)
  • ½ small grapefruit, cut into supremes
  • olive oil, to drizzle over fennel
  • 2 T butter (or more, if needed)
  • salt and pepper
  1. Heat oven to 400 degrees fahrenheit
  2. Rinse sea scallops, line on parchment paper and put in refrigerator to dry, uncovered, until ready to cook
  3. Cut fennel head into quarters from the top to the bottom. Cut each quarter into 3 pieces the long way (see picture)
  4. Line fennel on a baking sheet, covered in foil and drizzle olive oil on top. Season with salt and pepper. Roast at 400 for about 40-45 minutes, turning halfway through and making sure it does not brown too much
  5. In the meantime, cut the blood orange and grapefruit and reserve in their juice.
  6. When the fennel is close to being ready, you should heat a large non-stick frying pan over medium-high heat. Add canola oil to cover the bottom of the pan when it is hot.
  7. Make sure the scallops are dry (you can pat them with a paper towel), season with salt and pepper and sear on both sides until lightly browned, about 2 minutes.
  8. Once browned a little bit, drain some of the canola oil and add in the butter. Using a large serving spoon, continuously pour the melted butter over the top of the scallops to brown them evenly with the side that is down. You should do this until the scallops are cooked through but not dried out, about 2-3 minutes more. Careful not to burn the scallops. Turn down the heat a little, if needed.
  9. Plate as pictured using the citrus supremes and fennel frond as garnish.
  10. Enjoy!
Recipe by Jackie Ourman at