Pan Seared Scallops with Roasted Fennel

For the first recipe, I thought we'd go for something classy. It's a very simple dish that'll trick your guests into thinking that you spent a lot of time and effort into crafting it.

How nerd baller would it be to watch the GSL finals while nibbling on this?

Yeah, that's right. Mad nerd baller.


Pan Seared Scallops with Roasted Fennel
prep time:  < 15min
cook time: ~30min

UNIT COMPOSITION

1. Salt
2. Pepper
3. Dill
4. Olive Oil
5. 1/2 lb Bay Scallops (or Sea Scallops. Whatever you can get a hold of)
6. 1 bulb of Fennel
7. Arugula Microgreens
8. Shaved Parmesan Cheese (Optional)
9. Orange Vinaigrette

Got your ingredients? Hooray!
Time for your build order.

BUILD ORDER

OPENING --

1. Preheat your oven to 375° F
2. Wash your fennel. Chop the fennel into small pieces (prob 1" x 0.5").
3. When the oven is ready, put the fennel into a glass baking dish (or whatever you have -- glass is probably best) and lightly coat the fennel with olive oil, salt and pepper. 
4. Cook the fennel for about 25 minutes, or until golden brown.

Okay, you've finished your opening... Now you've gotta transition!

MID GAME--

1. Put a sautee pan high heat. Put 1 tablespoon of olive oil in the pan.
2. Wash your scallops and pat them dry with a paper towel. Make sure to remove the weird muscle (the foot) from the scallops. You can just peel these off.
3. Season your scallops with salt and pepper.
4. When the pan is super hot (oil will pretty much have the viscosity of water), place your scallops down on the heat.
5. Flip the scallops after about 1 minute. Let the other side sear.
6. Remove the scallops immediately.

Alright, you've successfully transitioned. Now it's time to close the deal with the final push.

LATE GAME--

1. Wash your arugula microgreens.
2. Place them on your plate.
3. Take your cooked fennel and place it on top of your microgreens.
4. Drizzle the orange vinaigrette on top of the fennel and microgreens.
5. Sprinkle dill on top of the salad.
6. (OPTIONAL) Place the shaved Parmesan on top of the salad. 
7. Place your freshly seared scallops on top of the entire salad.
8. Sprinkle the scallops with dill. 

GG.


There! That wasn't so bad, was it?
Now it's your turn!
GL HF GG.