Glazed Sea Scallops With Braised Fennel


  • 2 heads fennel
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper to taste
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 1 ½ pounds sea scallops
  • Juice of 1 orange (about 1/2 cup)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      314 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 23 grams protein; 40 milligrams cholesterol; 733 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
  2. Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
  3. Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
  4. Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

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