Scallops and Roasted Fennel Rice With Rosemary Anchovy Sauce

FOODISTA
13Ingredients
45Minutes
820Calories

Ingredients

US|METRIC
  • 1 pound bay scallops (baby)
  • 1 lemon (halved)
  • 2 cups basmati rice (rinsed)
  • 2 fennel bulbs (sliced)
  • 1/2 cup fennel fronds (roughly chopped)
  • 1/2 cup red pepper (finely chopped)
  • 1/2 cup orange pepper (finely chopped)
  • 2 tablespoons olive oil
  • 10 sprigs fresh rosemary
  • 1/2 cup olive oil
  • 1 lemon
  • 1/2 teaspoon lemon zest
  • 10 anchovies
  • Remove All from Shopping List

    Directions

    1. In large pot, cook rice according to directions. Juice 1/2 of the lemon and place in small container. Add used lemon half to the pot before water comes to a boil.
    2. While rice cooks, toss fennel in 1 tablespoon olive oil and roast for 15 minutes at 400 degrees. Sprinkle with the reserved juice of 1/2 lemon when it comes out of the oven.
    3. While fennel and rice cook, remove rosemary leaves from sprigs and set aside. Thread scallops onto rosemary sprigs (3-4 per sprig depending on size). Pour 1 tablespoon olive oil in a large pan and sear scallop spears on both sides until lightly browned. Cook any remaining scallops.
    View 3 More StepsDiscover more recipes from Foodista
    Did you make this?

    NutritionView More

    820Calories
    Sodium11% DV270mg
    Fat55% DV36g
    Protein59% DV30g
    Carbs31% DV94g
    Fiber36% DV9g
    Calories820Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol45mg15%
    Sodium270mg11%
    Potassium1240mg35%
    Protein30g59%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate94g31%
    Dietary Fiber9g36%
    Sugars1g2%
    Vitamin A30%
    Vitamin C180%
    Calcium20%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.