Herb And Sesame Scallops With Orange And Fennel Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
271
FAT
44%
CHOL
5%
SOD
16%

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Ingredients for 4 servings

3 tablespoons fresh parsley leaves, finely chopped

2 tablespoons fresh thyme (6 sprigs), finely chopped

6 tablespoons toasted sesame seeds

1 tablespoon lemon zest

1 head fennel, thinly sliced (reserved for the salad), plus fronds

12 sea scallops, pat dry and check to make sure the foot has been removed

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (EVOO)

1 navel orange, supremed (skin, pith and seeds removed, with the orange then broken into its segments)

1/2 lemon, zested and juiced

Extra virgin olive oil (EVOO)

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