Pan Seared Scallops with Marinated Fennel and Mandarin Oil

Recipe Date:
July 8, 2014
Serving Size:
Cook Time:
Imperial (US)
  • head of Fennel
  • 1 tsp Fennel Seed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • pinch chili flakes
  • Kosher salt and cracked black pepper
  • 6 large scallops
  • 1 tbsp canola oil


  • Slice fennel into 1 cm thick slices, marinate in fennel seed, chilies, olive oil, vinegar, salt and pepper overnight
  • Remove fennel from marinade and grill until tender
  • Pull scallops from fridge 15 min prior to cooking, place on paper towel and season
  • Heat cast iron pan to med/high.  Add thin layer of oil
  • Pat scallops dry and place flat side down in pan
  • Sear for about 45 seconds, flip and sear another 30 sec
  • Remove to clean paper towel
  • Plate and drizzle with mandarin oil
  • Enjoy!