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Scallops with Watercress and Fennel

Scallops with Watercress and Fennel

Scallops with Watercress and Fennel

SERVES 4

Scallops with Watercress and Fennel Ingredients:

  • 1 med. fennel bulb
  • 12 fresh or frozen sea scallops ( 1 to 1 1/2 lbs.)
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/3 cup plain low-fat yogurt
  • 1 tsp. grated fresh ginger or 1/8 tsp. ground ginger
  • 1/2 tsp. finely shredded orange peel
  • 1 tsp. orange juice
  • 1 tsp. honey
  • 2 med. oranges, peeled and thinly sliced crosswise
  • 4 cups watercress, tough stems removed
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Cooking Instructions:

  • Preheat broiler. Cut off and discard upper stalks from fennel bulb. Remove any wilted outer layers and cut and discard a thin slice from fennel base. Cut fennel bulb into very thin slices. Set aside.
  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with salt and pepper. Place scallops on the unheated rack of a broiler pan. Broil 4 inches from the heat about 8 minutes or until scallops are opaque, turning once halfway through broiling.
  • Meanwhile, for dressing, in a small bowl whisk together yogurt, ginger, orange peel, orange juice, and honey. Set aside.
  • Cut orange slices in half. Divide sliced fennel and watercress among four serving plates. Top with scallops and orange slices. Drizzle with dressing.

COOK’S TIP : Use a mandolin to slice fennel very thinly.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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