Scallops with Wilted Fennel & Spinach
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5Prep Time Minutes
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17Total Time Minutes
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7Number of Ingredients
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4Servings
Heat half of oil in large non-stick skillet, set over medium-high heat. Add fennel; stir-fry for 2 minutes. Add 1/4 cup (60 mL) VH® Teriyaki Cooking Sauce and orange zest. Cook, stirring, until fennel is just tender, 2 to 3 minutes.
Stir in spinach; cook, stirring, just until spinach wilts, about 1 minute. Transfer mixture to plate. Keep warm.
Brush scallops with remaining VH® Teriyaki Cooking Sauce. Heat remaining oil in same skillet. Add scallops; cook for 3 minutes. Gently turn scallops over; cook until firm to the touch, 1 to 2 minutes.
Divide fennel mixture among 4 plates. Top evenly with scallops. Pour any remaining juices over.
Garnish plate with 2 to 3 orange segments.
When buying sea scallops, look for an off white creamy colour and a fresh sea scent. Ask your local grocery store purveyor or fishmonger if they have dry scallops, which means the scallops that have not been treated with any preservatives.
Scallops with Wilted Fennel & Spinach