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Fennel Dusted Scallops

Total Time - 20 minutes (Makes 4 servings)


2 tablespoons fennel seeds

1/2 teaspoon black peppercorns

1 teaspoon kosher salt

12 sea scallops

1 tablespoon olive oil


1. Combine in large sauté pan: fennel seeds and black peppercorns; toast over medium-high for 4–5 minutes, stirring often. Remove from heat and grind toasted whole spices in a spice grinder to a fine powder.

2. Combine in shallow dish: toasted spice powder and salt until well blended. Pat scallops dry and coat both sides of scallops in spice mixture (wash hands).

3. Preheat large cast iron skillet on medium-high 2–3 minutes. Add oil, then arrange scallops in skillet. Cook 2–3 minutes on each side until browned and scallops are opaque. Serve scallops drizzled with Blood Orange Gastrique and Celery Root Puree (see recipes) on the side.

Whether you’re looking to raise your culinary cred in a hands-on class or relax with a Wine & Dine Demonstration, Publix’s talented chefs are here to educate and inspire. Publix Aprons® cooking classes are a unique way to spend time together as a family or enjoy a special night out.

While their cooking schools are all about sharing new food experiences, they want their guests to feel comfortable while wining and dining with our expert chefs. For questions regarding specific COVID-19 and social distancing policies, please call us at (904) 262-4187.

Publix Aprons Cooking School is located at Publix Super Market off San Jose Blvd in Jacksonville, Florida. Today’s recipe will be featured in their upcoming West Coast Wine & Dine class.