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🍝 Pan-seared Scallops on Pasta with Orange-Fennel Cream Sauce

684 kcal · 30 min · 4 servings

Ingredients

• 400 ml orange juice
• 3 oranges
• 1 fennel bulb
• salt
• pepper (from a grinder)
• 400 g tagliatelle
• 2 tbsp butter
• 1 tsp rosemary needles
• 12 scallops (without coral)
• 2 tbsp vegetable oil
• dill tips (for garnishing)

Instructions

1. 1. Peel the oranges completely with a sharp knife. Remove the white pith as well.
2. 2. Carefully cut out the orange segments from the membranes.
3. 3. Catch the juice that escapes.
4. 4. Squeeze the remaining orange peels by hand.
5. 5. Add the squeezed juice to the freshly squeezed orange juice.
6. 6. Pour the orange juice into a small pot.
7. 7. Heat the juice over high heat.
8. 8. Reduce the juice until about 250 milliliters remain.
9. 9. Wash the fennel thoroughly.
10. 10. Remove the hard base and the outer leaves.
11. 11. Cut the fennel into quarters.
12. 12. Cut out the hard core from the fennel quarters.
13. 13. Slice the fennel bulb into thin strips.
14. 14. Heat butter in a pan.
15. 15. Sauté the fennel strips in the hot butter.
16. 16. Cook the fennel for about five minutes.
17. 17. Pour the reduced orange juice over the fennel strips.
18. 18. Let the mixture come to a brief boil.
19. 19. Remove the pan from the heat.
20. 20. Fold in the orange segments.
21. 21. Season the sauce with rosemary.
22. 22. Salt the sauce to taste.
23. 23. Pepper the sauce to taste.
24. 24. Pour plenty of water into a pot.
25. 25. Salt the water generously.
26. 26. Bring the water to a boil.
27. 27. Cook the pasta al dente.
28. 28. Reserve half a cup of the pasta water.
29. 29. Drain the pasta.
30. 30. Return the pasta to the pot.
31. 31. Add the reserved pasta water.
32. 32. Rinse the scallops.
33. 33. Pat the scallops dry with kitchen paper.
34. 34. Salt the scallops.
35. 35. Pepper the scallops.
36. 36. Heat oil in a pan.
37. 37. Pan-fry the scallops in the hot pan.
38. 38. Fry the scallops for two minutes on each side.
39. 39. Warm the serving plates.
40. 40. Divide the pasta among the plates.
41. 41. Pour the orange-fennel sauce over the pasta.
42. 42. Place the pan-fried scallops on top.
43. 43. Garnish the dish with dill tips.
44. 44. Serve the dish immediately.

Nutrition per serving

• kcal: 684
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 102 g