Seared Scallops with Hummus and Shaved Fennel Salad
Seared Scallops served on a bed of warm hummus alongside a shaved fennel herb salad! This elegant main course can be served in less than 20 minutes, is naturally gluten-free, and is packed with protein and fiber!
Ingredients
Shaved Fennel Herb Salad:
- 1 large fennel bulb, fronds reserved core removed and very thinly sliced with a mandolin
- ¼ cup fresh mint leaves torn
- ¼ cup fresh cilantro leaves
- zest ½ lemon
- 2 tablespoons finely chopped chives plus more for garnishing
- 2 tablespoons roughly chopped fennel fronds plus more for garnishing
- 1 tablespoon (15 mL) fresh lemon juice
- 1 tablespoon (15 mL) olive oil
- kosher salt
- freshly ground black pepper
Seared Sea Scallops:
- 1½ lbs (0.7 kg) dry-packed jumbo sea scallops
- extra virgin olive oil for cooking and garnishing
Assembly:
- 1 (10-ounce) container Sabra Classic Hummus
Instructions
- Prep the Salad: Set aside a small ice water bath. Place the thinly shaved fennel into the ice bath (this trick helps keep the fennel extra crisp for serving). Set the fennel and the remainder of the prepared salad ingredients aside as you sear the scallops.
- Sear the Scallops: Remove the tough side muscle on each scallop (if present) and discard - or reserve for seafood stock. Ensure the scallops are completely dry prior to searing or they won’t brown properly. Pat them dry with paper towels. Season the scallops on both sides with salt and pepper. Heat a large non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil to the pan. Once the oil is hot, add the scallops to the pan, setting them apart so they are not touching each other (depending on the size of your pan, you may need to cook them in batches). Sear the scallops for 2 to 4 minutes on each side (adjust based on the size of your scallops) until they have roughly a ¼-inch golden crust on each side and they are still lightly translucent in the center. Set aside on a plate and finish preparing the fennel salad.
- Prepare Salad: Drain the shaved fennel from the ice bath and dry it thoroughly (using a salad spinner or blotting it gently with paper towels). Combine the shaved fennel with the fresh mint, cilantro leaves, lemon zest, chives, and fennel fronds in a medium mixing bowl. Add the olive oil and lemon juice, and toss gently. Season to taste with salt and pepper.
- Warm the hummus by transferring it to a microwave-safe bowl and placing it in the microwave for 15 to 20 seconds.
- Assemble: Place about 2 to 3 tablespoons of hummus on each serving plate, and use the back of a large spoon to create a thin, even layer or swoosh. Top with seared scallops (3 to 4 per person, depending on their size), and add a large spoonful of tossed fennel salad. Thinly drizzle with olive oil, garnish with finely chopped chives, fennel fronds, and some microplaned lemon zest. Serve immediately.
Serving: 1serving, Calories: 263kcal, Carbohydrates: 13g, Protein: 36g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 1295mg, Fiber: 1g, Sugar: 1g