Seared Scallops With Sautéed Fennel, Orange, And Red Onion

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Oxmoor House


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1 1/2 pounds large sea scallops

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 tablespoon extra-virgin olive oil, divided

1/3 cup orange juice

1 tablespoon butter

3 cups thinly sliced fennel bulb

1 cup vertically sliced red onion

1/4 cup fennel fronds

1 cup peeled, halved orange slices (1 large orange)

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