Roasted Scallops with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops paired with caramelized fennel, finished with a bright lemon-herb butter and crispy breadcrumb topping for an elegant yet simple seafood dish.
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)
- 237 mlpanko breadcrumbs
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonlemon zest(finely grated)
- 237 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.