Spicy Cayenne–Dusted Scallops with Orange Fennel Salad Recipe - Clean Eating Magazine

Spicy Cayenne–Dusted Scallops with Orange Fennel Salad

A lightly sweet salad complements spicy pan-seared scallops perfectly in this 25-minute meal.
Spicy Cayenne Dusted Scallops with Orange Fennel Salad

Spicy Cayenne Dusted Scallops with Orange Fennel Salad

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 large orange
  • 1/4 cup olive oil, divided
  • 2 tbsp champagne vinegar
  • 1 tsp raw honey
  • 1 bulb fennel, cored and thinly sliced
  • 4 cups loosely packed baby arugula
  • 3 tbsp potato flour
  • 1 tsp ground cayenne pepper
  • 1 lb sea scallops, muscle removed
  • 1/8 tsp each sea salt and fresh ground black pepper


  1. Using a sharp knife, slice off top and bottom of orange. Set orange on 1 sliced end and using downward strokes following the curve of the fruit, remove peel and pith and discard. Working over a large bowl to catch juices, gently cut between membranes and remove segments into bowl. Squeeze remaining membrane over bowl to release any juices. To bowl, add 2 tbsp oil, vinegar and honey, and stir. Add fennel then arugula over top. (NOTE: Wait until ready to serve before tossing.)
  2. In a shallow dish, combine flour and cayenne. Dredge each scallop through flour mixture, flipping once, to coat. Discard remaining flour. In a large skillet on medium-high, heat 1 tbsp oil. Working in batches, cook scallops until well browned and firm, about 2 to 3 minutes per side, being careful not to overcook. Add remaining 1 tbsp oil between batches. Toss salad and season with salt and pepper. Divide salad among serving plates and top with scallops.

Nutrition Information

  • Serving Size: 4 scallops and 1 cup salad
  • Calories: 247
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 27 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 16 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 545 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 1 g