Best 3 Scallops With Blood Orange Fennel And Pistachios Recipes

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Are you craving a delectable and sophisticated seafood dish that will tantalize your taste buds? Look no further than our expertly crafted recipe for Seared Scallops with Blood Orange, Fennel, and Pistachios. This culinary masterpiece combines the delicate sweetness of scallops with the vibrant flavors of blood orange, the aromatic notes of fennel, and the nutty crunch of pistachios, creating a symphony of flavors that will transport your palate to a Mediterranean paradise. Prepare to embark on a culinary journey that will leave you craving more with every bite.

Here are our top 3 tried and tested recipes!

SCALLOPS WITH BLOOD ORANGE, FENNEL AND PISTACHIOS



SCALLOPS WITH BLOOD ORANGE, FENNEL AND PISTACHIOS image

Categories     Shellfish

Number Of Ingredients 12

2 small fennel bulbs-halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

Steps:

  • In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad. Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

SCALLOPS WITH BLOOD ORANGE, FENNEL AND PISTACHIOS



SCALLOPS WITH BLOOD ORANGE, FENNEL AND PISTACHIOS image

Categories     Salad     Citrus     Shellfish     Appetizer     Side     Sauté

Yield 10 salads

Number Of Ingredients 12

2 small fennel bulbs-halved, cored and very thinly shaved on a mandoline
2 blood oranges
6 tablespoons fresh blood orange juice
3/4 cup extra-virgin olive oil
Salt
Freshly ground pepper
10 large sea scallops
1 teaspoon fennel pollen
2 tablespoons unsalted butter
2 tablespoons brined capers, drained and patted dry
1/4 cup sliced green olives
1/4 cup unsalted roasted pistachios, coarsely chopped

Steps:

  • In a large bowl, soak the fennel in ice water. Peel the blood oranges with a sharp knife, being sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. In a medium bowl, whisk the 6 tablespoons of blood orange juice with 1/4 cup of the olive oil and season with salt and pepper. Drain the fennel and pat dry. Add it to the dressing and toss to coat. Mound the salad on 10 plates. In a large skillet, heat the remaining 1/2 cup of oil until shimmering. Season the scallops with salt and pepper and rub with the fennel pollen. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter and capers to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer. Set the scallops on the fennel salad. Cook the capers, basting them with the fat in the pan, until browned and crisp, 2 minutes. Scatter the capers, olives, pistachios and orange sections all around and serve.

SEARED SCALLOPS WITH FENNEL



Seared Scallops With Fennel image

Make and share this Seared Scallops With Fennel recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
16 sea scallops (1 1/2 lbs)
kosher salt
fresh ground black pepper
1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
1 onion, thinly sliced
8 ounces clam juice
1/2 cup dry white wine
1 pint grape tomatoes
8 slices baguette
2 teaspoons extra virgin olive oil
1 garlic clove, peeled

Steps:

  • Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
  • Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
  • Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
  • Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
  • Return scallops, browned side up, and cook through, 2 to 3 minutes.
  • Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
  • Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4

Tips:

  • Use high-quality ingredients. Fresh, flavorful scallops are essential for this dish. Look for scallops that are firm and have a slightly briny smell.
  • Cook the scallops properly. Scallops should be cooked quickly over high heat so that they remain tender and juicy. Overcooked scallops will be tough and chewy.
  • Don't overcrowd the pan. When searing the scallops, make sure to give them enough space so that they can cook evenly. Overcrowding the pan will cause the scallops to steam instead of sear.
  • Use a good quality olive oil. Extra virgin olive oil is the best choice for this dish. It has a fruity flavor that will complement the scallops and other ingredients.
  • Be careful not to overdress the salad. The salad should be lightly dressed so that the flavors of the scallops, blood oranges, fennel, and pistachios can shine through.

Conclusion:

Scallops with Blood Orange, Fennel, and Pistachios is a delicious and elegant dish that is perfect for a special occasion. The combination of sweet blood oranges, crunchy fennel, and nutty pistachios creates a complex and flavorful dish that is sure to impress your guests. This dish is also relatively easy to make, making it a great option for home cooks of all skill levels. With a little planning and preparation, you can create a restaurant-quality meal in your own kitchen.

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