- 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
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
- 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.
- 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.
- 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.