Black And Orange Recipe: Poppy-Crusted Sea Scallops On Fennel And Orange Salad

• 12 sea scallops
• 1/2 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh fennel fronds
• 3 tablespoons poppy seeds
• 2 tablespoon olive oil for the dressing, plus 2 tablespoons for sauteing the scallops
• 2 tablespoons lemon juice (about 1/2 lemon)
• 1 fennel bulb, sliced as thinly as possible
• 2 Navel or Blood oranges, sliced or supremed
• Salt and pepper

1. Season the scallops with salt and pepper.
2. Mix together the thyme, parsley, fennel fronds, and poppy seeds. Then roll the scallops through the mixture, leaving the top and bottom of the scallops naked.
3. Heat 2 tablespoons of oil in a saute pan over high heat. Sear the scallops until golden and transparent throughout, about 3-5 minutes on each side.
4. Meanwhile, shave the fennel as thinly as possible, and supreme, or remove the skin and pith and then slice, the oranges. Toss with salt and pepper, the lemon juice, and the extra virgin olive oil.
5. Arrange the fennel and orange salad, and then place the scallops on top.

scallops, thyme, parsley, fresh fennel, poppy seeds, olive oil, lemon juice, fennel bulb, oranges, salt

Taken from www.seriouseats.com/recipes/2008/10/black-and-orange-recipes-poppy-crusted-sea-scallops-with-oranges-fennel.html (may not work)