Pan Seared Sea Scallops with Fennel, Orange and Watercress
Chef/Cook: Preston Dishman

Estimated Prep Time: 5 minutes
Estimated Cooking Time: 10 minutes
Yields 4 servings

•	12 U10 dry sea scallops
•	1 head of fennel
•	2 oranges
•	1 small bunch of watercress, washed and trimmed
•	1 lemon, juiced
•	2 Tablespoons olive oil
•	Kosher Salt & Pepper

•	Chef or Santoku knife (your preference)
•	Cutting board
•	Large skillet
•	Mixing bowl

Split and core fennel. Thinly slice fennel (about 1/16 inch wide). With a knife remove skin and pith of the oranges. Cut the oranges into segments (otherwise known as supremes)*. Reserve any juice, strained to remove seeds. *See video for clear instruction.

In a large skillet, over medium-high heat, heat a thin layer of vegetable oil. Season scallops with salt and pepper. Place scallops in pan, careful not to crowd scallops. Cook for about two minutes, then turn scallops over and cook an additional two minutes.

While scallops are cooking, toss fennel, orange segments and watercress with the lemon juice, reserved orange juice and olive oil. Season with salt and pepper. When scallops have finished cooking, remove from heat, place three scallops on each plate. Divide salad evenly among the four plates.