Roasted Scallops with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Fennel is an elegant dish featuring tender sea scallops paired with sweet roasted fennel, garlic and fresh herbs. The scallops are topped with a golden panko crust and finished with bright lemon zest, whilst a savoury vegetable broth base brings everything together. This refined seafood recipe takes just 20 minutes to prepare and 25 minutes to cook, making it suitable for special dinners or entertaining guests who appreciate quality ingredients and simple, flavourful cooking.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 2fennel bulb(sliced into wedges)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter(divided)
- 3garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 59 mlpanko breadcrumbs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon zest(finely grated)
- 59 mlvegetable broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the fennel wedges with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread on a baking sheet and roast for 15 minutes until softened and golden at the edges.
Tip: Cut fennel wedges evenly so they cook at the same rate.
- 2
While fennel roasts, pat the scallops completely dry with paper towels. This is crucial for achieving a golden crust. Season them on both sides with remaining salt and pepper.
Tip: Wet scallops will steam rather than sear, so don't skip the drying step.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully add the scallops in a single layer without crowding. Sear for 2-3 minutes per side until golden, then remove and set aside on a plate.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 4
In the same skillet, reduce heat to medium and add 1 tablespoon of butter with the minced garlic. Sauté for 30 seconds until fragrant, then add the roasted fennel back to the pan along with the vegetable broth.
Tip: The broth adds moisture and creates a light pan sauce.
- 5
Nestle the seared scallops back into the skillet among the fennel. Drizzle with lemon juice and sprinkle with fresh thyme. Transfer the skillet to the preheated oven and bake for 5-7 minutes until scallops are just cooked through.
Tip: Scallops cook quickly; aim for an internal temperature of 120°F (49°C) to keep them tender.
- 6
In a small bowl, combine panko breadcrumbs with the remaining 2 tablespoons of softened butter, lemon zest, and a pinch of salt and pepper. Remove the skillet from the oven and sprinkle this mixture evenly over the scallops and fennel.
Tip: The herb butter will toast slightly from the residual heat.
- 7
Return to the oven for 2-3 minutes until the breadcrumb topping is lightly golden and crisp. Remove from oven and serve immediately while still hot, drizzling with any pan juices.
Tip: Serve with crusty bread to soak up the delicious cooking liquid.
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