Ingredients

• 3 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh thyme, 6 sprigs
• 6 tablespoons toasted sesame seeds
• 1 tablespoon lemon zest
• 1 head fennel, thinly sliced, plus fronds
• 12 sea scallops, pat dry, check to make sure the foot has been removed
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 navel orange, supremed
• 1/2 lemon, zested and juice
• Salt and freshly ground black pepper
• Extra-virgin olive oil

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Instructions

1. Preheat oven to 425 degrees F.
2. Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
3. Orange and Fennel Salad:
4. Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.
5. Place seared scallops on top.