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Danielle Maupertuis

Executive Pastry Chef

Vegan desserts are easy to make, taste yummy and look fantastic

Herb and sesame scallops with orange and fennel salad



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

1) Preheat oven to 220 degrees c.

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.

3) 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.

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.

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