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Plant-Based

Spicy Cayenne–Dusted Scallops with Orange Fennel Salad

A lightly sweet salad complements spicy pan-seared scallops perfectly in this 25-minute meal.

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Servings
4
Prep Time
20 min
Cook Time
5 min
Duration
25 min

Ingredients

  • 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

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g