Another excellent scallops recipe from Fine Cooking. Larry loved the spinach, and I thought the fennel was excellent this way. The recipe serves four, so I cut it in half. I ended up adding more spinach because it wasn’t enough. Next time, I’ll make the full recipe and just cut back on the amount of scallops. The recipe also calls for segmented oranges, but I didn’t think they added anything to the dish. Instead of adding the orange juice to the top of the finished scallops, I added it to the pan to deglaze it, then drizzled that on top of the scallops. Yum!
- Seared Scallops with Wilted Fennel & Spinach Salad (Fine Cooking #63, Feb/March 2004, p. 83C)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Made this for dinner last night (sans garlic bread). Loved, loved, LOVED the fennel and spinach. And I thought the orange segments worked well with it. (I noticed they suggest you use a small knife to supreme the orange. I always use my chef’s knife. I wonder if that has anything to do with you thinking it’s a lot of work? )
Good recommendation by you to use the juice to deglaze the pan. Yum.
Unfortunately, I didn’t like it with the scallops.
I didn’t really have an opinion on the fennel/spinach with the scallops. I didn’t think it was awful, but I didn’t think it was perfect. Why do you think you didn’t like them together?
I think the fennel and spinach alone makes a really nice side dish on its own.
I used a chef’s knife to supreme the orange also, I didn’t even notice the suggestion. Maybe my orange was too mushy and juicy? It was messy.