Seared Scallops with Sautéed Fennel, Orange, and Red Onion
15 mins (prep 6, cooking 9)
10 ingredients
4 servings (serving size: 5 ounces scallops and 1/3 cup sauce)
The secret to getting a beautiful brown sear is to pat the scallops dry, sear them in a hot skillet, and move them only to turn them over.

Categories:  oxmoor-house , shellfish , quick , main-dishes ,
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Serving Size (30.74 g)
Servings 4
Amount per Serving
Calories 69.27 Calories from Fat 60.75
% Daily Value *
Total Fat 6.75g 41.53%
Saturated Fat 2.42g 48.38%
Trans Fat 0.12g %
Cholesterol 7.95mg 10.6%
Sodium 314.8mg 52.47%
Total Carbohydrate 2.35g 3.13%
Dietary Fiber 0.12 g 1.91%
Sugars 1.74 g %
Protein 0.21g 1.66%
Vitamin A 135.42IU% Vitamin C 10.33mg%
Calcium 4.74mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large sea scallops, thinly sliced fennel bulb, sliced red onion, peeled