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.
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