Seared Scallops with Apple Fennel Salad

Seared scallops served over crisp apple, fennel, and arugula tossed with lemon and olive oil for a fresh, easy stovetop dinner.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb sea scallops
• 1 medium apple
• 1 medium fennel bulb
• 3 cups arugula
• 1 medium lemon
• 2 tbsp olive oil
• 1 tbsp butter
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the scallops completely dry with paper towels. Season both sides with kosher salt and black pepper. (about 5 min)
2. Core and thinly slice the apple and fennel bulb. Juice the lemon. (about 7 min)
3. Toss the apple, fennel, and arugula with the lemon juice and olive oil. (about 2 min)
4. Melt the butter in a large skillet over medium-high heat. Add the scallops without crowding and sear for 2 to 3 minutes, until deeply browned on the underside. (about 3 min) — Medium-high heat
5. Flip the scallops and cook for 1 to 2 minutes more, until opaque throughout and 145°F at the center. (about 2 min) — Medium-high heat
6. Serve the seared scallops over the apple-fennel salad. (about 1 min)