Seared Scallops With Wilted Fennel & Spinach Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
244
FAT
36%
CHOL
17%
SOD
42%

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Ingredients for 4 servings

1 medium bulb fennel (about 3/4 lb.), trimmed, quartered, cored, and cut lengthwise into 1/8-inch slices

5 oz. fresh baby spinach (about 5 cups)

Kosher salt and freshly ground black pepper

1 large navel orange

1/2 tsp. chopped fresh thyme

1-1/4 lb. “dry” sea scallops, trimmed of their abductor muscles and dried well

3 Tbs. extra-virgin olive oil

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