• Prep Time: 10 minutes
  • Cook Time: 10 Minutes
Seared Scallops

Number of servings


  • 2 tablespoons olive oil, divided
  • Kosher salt, as needed
  • black pepper, freshly ground, as needed
  • 1 small bulb fennel, core removed, thinly sliced and fronds roughly chopped
  • 2 Sunkist® Blood oranges, peeled and sliced into 1/4" wheels
  • 1 pound scallops, patted dry and muscle removed
  • .25 cup fresh parsley, roughly chopped
  • 1 tablespoon chives, chopped
  • white pepper, as needed

Blood Orange Beurre Blanc ingredients

  • 1 shallot, minced
  • 1 cup dry white wine
  • 2 Sunkist® Blood oranges, juiced, about 1/4 cup
  • 1 tablespoon heavy cream, plus more if needed


  1. In a large mixing bowl, add the thinly shaved fennel, fennel fronds and cut Blood oranges.
  2. Drizzle 1 tablespoon of olive oil over top and season with salt and pepper. Gently toss to combine. Set aside.
  3. For the scallops, line a plate with paper towels and add the scallops. Using a second paper towel, gently pat the scallops dry. Season with salt and pepper on both sides.
  4. Bring a large skillet to medium-high heat, add the remaining olive oil. Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Work in batches, if necessary. Sear until deeply golden brown, about 2-4 minutes, and flip the scallops, repeating on the other side. Remove the skillet from heat, transfer the scallops to a plate and set aside.
  5. Make the Blood orange beurre blanc (instructions below).
  6. Add butter, one cube at a time, whisking constantly, until each cube is fully incorporated before adding the next one. If the mixture gets too hot and begins to simmer, remove from the heat until the bubbles subside. Then return to the heat, all the while whisking and slowly adding cubes of butter.
  7. Once all of the butter has been added and the mixture is emulsified remove from heat and season with salt and white pepper.
  8. For serving, use a slotted spoon to transfer the Blood Orange and fennel mixture to a large serving platter.
  9. Top with seared scallops and finish with the Blood orange beurre blanc. Garnish with additional fennel fronds and parsley leaves, if desired.

Blood Orange Beurre Blanc


  1. Bring a small skillet to high heat and add the shallots, white wine and Blood orange juice.
  2. Reduce the mixture down to roughly 2 tablespoons of liquid, then add the cream.
  3. Bring to a boil and then reduce the heat to low.