Seared Scallops with Hummus and Shaved Fennel Salad

🧂 Ingredients

• 1 large fennel bulb, fronds reserved

  core removed and very thinly sliced with a mandolin
• ¼ cup fresh mint leaves

  torn
• ¼ cup fresh cilantro leaves
• zest ½ lemon
• 2 tablespoons finely chopped chives

  plus more for garnishing
• 2 tablespoons roughly chopped fennel fronds

  plus more for garnishing
• 1 tablespoon (15 mL) fresh lemon juice
• 1 tablespoon (15 mL) olive oil
• kosher salt
• freshly ground black pepper
• 1½ lbs (0.7 kg) dry-packed jumbo sea scallops
• extra virgin olive oil

  for cooking and garnishing
• 1 (10-ounce) container Sabra Classic Hummus

Instructions

• 1 Prep the Salad: Set aside a small ice water bath. Place the thinly shaved fennel
  into the ice bath (this trick helps keep the fennel extra crisp for serving).
  Set the fennel and the remainder of the prepared salad ingredients aside as you
  sear the scallops.
• 2 Sear the Scallops: Remove the tough side muscle on each scallop (if present) and
  discard - or reserve for seafood stock. Ensure the scallops are completely dry
  prior to searing or they won’t brown properly. Pat them dry with paper towels.
  Season the scallops on both sides with salt and pepper. Heat a large
  non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil
  to the pan. Once the oil is hot, add the scallops to the pan, setting them apart
  so they are not touching each other (depending on the size of your pan, you may
  need to cook them in batches). Sear the scallops for 2 to 4 minutes on each side
  (adjust based on the size of your scallops) until they have roughly a ¼-inch
  golden crust on each side and they are still lightly translucent in the center.
  Set aside on a plate and finish preparing the fennel salad.
• 3 Prepare Salad: Drain the shaved fennel from the ice bath and dry it thoroughly
  (using a salad spinner or blotting it gently with paper towels). Combine the
  shaved fennel with the fresh mint, cilantro leaves, lemon zest, chives, and
  fennel fronds in a medium mixing bowl. Add the olive oil and lemon juice, and
  toss gently. Season to taste with salt and pepper.
• 4 Warm the hummus by transferring it to a microwave-safe bowl and placing it in
  the microwave for 15 to 20 seconds.
• 5 Assemble: Place about 2 to 3 tablespoons of hummus on each serving plate,
  and use the back of a large spoon to create a thin, even layer or swoosh. Top
  with seared scallops (3 to 4 per person, depending on their size), and add a
  large spoonful of tossed fennel salad. Thinly drizzle with olive oil, garnish
  with finely chopped chives, fennel fronds, and some microplaned lemon zest.
  Serve immediately.

Nutrition Info