10/20/2025
Bright, citrusy, and bursting with flavor and texture, this Fennel Orange Seared Scallop Salad with Pignoli Nuts is a restaurant quality dish you can whip up at home in minutes.
Recipe here and follow along on the blog with the link
below for health benefits of the ingredients:
https://tinamarinaccio.com/fennel-orange-seared-scallop-salad-pignoli-nuts/
Fennel Orange Seared Scallop Salad With Pignoli Nuts
5 Scallops
2c greens
1c packed shaved fennel
1 orange, segmented
Grass fed butter
1 tbsp medium course cornmeal
1 tsp Old Bay Seasoning
1 tbsp toasted pignoli nuts
Dressing:
Juice from squeezed orange pith
1 tbsp rice vinegar
Pinch fine sea salt
Fresh ground black pepper
1 tbsp extra virgin olive oil
Trim fennel by cutting off root end and fronds, then peel off outer layer of fennel and discard
Cut in quarters, trim and discard inner tough root, then slice thinly until you have one cup, then tightly wrap and store the rest
Trim orange by cutting away the peel, then with a pairing knife, remove segments by slicing between the membrane
Do this over a bowl so you can catch the juice that drips out to use for the dressing
Once the segments are removed, squeeze the membrane over the bowl to catch remaining orange juice
Arrange greens on a plate, top with fennel, then orange segments
Mix cornmeal and Old Bay in a small bowl
Remove muscle from side of scallops, rinse, and pat dry with a paper towel
Heat a skillet and melt grass fed butter
Coat scallops in cornmeal mixture and sear in hot skillet two minutes per side
Meanwhile mix dressing ingredients
Arrange scallops on salad and drizzle with dressing
Sprinkle pignoli nuts on top and serve
