Black And Orange Recipe: Poppy-Crusted Sea Scallops On Fennel And Orange Salad

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 sea scallops

1/2 teaspoon fresh thyme leaves

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh fennel fronds

3 tablespoons poppy seeds

2 tablespoon olive oil for the dressing, plus 2 tablespoons for sautéing the scallops

2 tablespoons lemon juice (about ½ lemon)

1 fennel bulb, sliced as thinly as possible

2 Navel or Blood oranges, sliced or supremed

Salt and pepper

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