Roasted Scallops with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish has become one of my go to meals when I want something special without spending hours in the kitchen. Sweet roasted fennel pairs beautifully with tender scallops, and the whole thing comes together in under an hour. What I love most is how simple it truly is once you get the scallops seared. Fennel is wonderful for digestion and adds such a delicate anise flavor that feels fancy without being fussy. The panko breadcrumb topping gives everything a satisfying crunch, and honestly, this tastes like restaurant quality food but costs a fraction of what you'd pay eating out. It's impressive enough for company yet easy enough for a weeknight dinner.
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.
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