Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Pan-Seared Scallops with Warm Fennel Slaw
Online Circular Online Circular Videos Videos
  Category  Search  

 
Pan-Seared Scallops with Warm Fennel Slaw
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 25 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
.................................................................................
The orange juice and sherry vinegar in this
easy recipe give the dish brightness and a
Spanish accent. For the slaw, warm the vegetables
through just enough to barely soften
them. They should retain a bit of crunch to
contrast with the silky, tender scallops.

1. Remove straps from scallops, dry with a
paper towel, and set aside.
2. Prepare slaw. In a large nonstick skillet,
heat 1 Tbsp. of the oil over medium-high
heat until hot, about 1 minute. Add onion
and cook, stirring frequently, until it just
begins to soften, about 2 minutes. Add fennel,
peppers, and orange zest and continue
cooking, stirring frequently, until fennel
and peppers just begin to soften, about 4½
minutes. Add orange juice, vinegar, 2 Tbsp.
of the parsley, ¼ tsp. of the salt, and ¼ tsp.
of the pepper, and stir to mix. Place slaw on
a serving platter and tent with foil to keep
warm. Wipe out skillet with a paper towel.
3. Sprinkle scallops with remaining ¼ tsp.
salt and ¼ tsp. pepper. Add remaining 1
Tbsp. oil to skillet and heat on mediumhigh
until hot, about 45 seconds. Add
scallops flat side down (do not crowd pan
— cook in two batches if necessary, adding
an extra 2 tsp. olive oil for second batch if
needed). Cook without disturbing scallops,
adjusting heat as necessary to prevent
scorching, until scallops are well browned
on the bottom, about 3½ minutes. Using
tongs or a spatula, turn scallops and cook
until second side is browned and interior
is medium-rare (sides are firmed up and all
but middle of scallop is opaque), about 2½
minutes longer (exact timing will depend
on size of scallops). Arrange scallops on
bed of slaw, sprinkle with remaining 1
Tbsp. parsley, and serve immediately.

Recipe courtesy of Hannaford fresh recipe January-February 2009.
1 1/2 lb Dry sea scallops, 20 to 30 ct.
2 Tbs Olive oil
1 ea Small onion, chopped
1 ea Large fennel bulb, cored and thinly sliced
2 ea Medium yellow bell pepper, seeded, cut in strips
1 1/2 tsp Fresh orange peel, zested
3 Tbs Orange juice
2 tsp Sherry vinegar
3 Tbs Chopped fresh parsley
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground


© 2010 Adplex