Seared Scallops with Fennel Salad and Orange Basil Dressing

Discover an elegant, simple recipe for a delightful seafood dish that’s perfect for a special occasion or a sophisticated weeknight meal. The delicate sweetness of the scallops pairs beautifully with the crisp, anise-like notes of the fennel and the zesty, aromatic dressing. Impress your friends and family with this easy-to-follow guide to a restaurant-quality meal at home.

Cappesante ai ferri con insalata di finocchi e salsa all’arancia e basilica

Serves 6

For the scallops and fennel salad

2 medium fennel bulbs, thinly sliced

1 medium radicchio, quartered and thinly sliced

4 oranges, peeled and sliced in ½ cm thick

18 large scallops

Salt and freshly ground black pepper

2 tbsp butter

For the orange basil dressing

8½ fl oz / 250ml olive oil

Zest and juice of 1 orange

1 tbsp chopped basil

¾ fl oz / 25ml white wine vinegar

1 tbsp honey (or to taste)

To prepare the dressing, puree all the dressing ingredients in a food processor or whisk by hand (the basil must be chopped finely). Season to taste and add more honey if needed.

Combine the fennel, radicchio and orange slices in a large bowl. Add about 6 fl oz /175ml of the vinaigrette and toss to combine. Set aside.

Separate the corals from the main body of the scallops. Pat dry and season them with salt and freshly ground black pepper.

To cook the scallops, melt 1 tbsp of butter in a large, heavy based nonstick frying pan over a medium / high heat. Add the scallops and sauté until golden on both sides and just opaque in the middle. This should take about 4 to 5 minutes in total.

Transfer to a warm plate and cover with foil to keep them warm.

Place the remaining butter in the pan and add the corals, which will cook faster (about 2 minutes)

When ready to serve, divide the salad among the 6 plates (or one large platter). Place 3 scallops on top of the salad on each plater with the corals beside them.

Drizzle over the remaining vinaigrette and serve.