Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce

Light dinner, perfect for the end of summer. For a slightly heavier version, serve with your favorite mashed potato recipe. Reserve fennel tops for garnish.

• Preparation Time: 25 mins
• Cooking Time: 29 mins
• Total Time: 54 mins
• Calories: 612 Calories

Ingredients

• ¾ cup milk
• 2 tablespoons butter
• ¼ cup heavy whipping cream
• 5 tablespoons butter
• salt to taste
• salt and ground black pepper to taste
• ½ cup dry white wine
• 1 blood orange, juiced
• 12 sea scallops
• 4 small shallots, minced
• 3 tablespoons finely chopped fresh tarragon
• 2 fennel, trimmed and sliced
• 12 ounces fresh spinach
• 12 jumbo shrimp

Recipe Instructions

Step 1

Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine; simmer until reduced by almost half. Strain out shallots; discard.

Step 2

Pour milk, heavy cream, and tarragon into the saucepan; simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.

Step 3

Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice; simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.

Step 4

Season shrimp and scallops with salt and pepper.

Step 5

Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops; cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet; cook until shrimp turns pink, 3 to 4 minutes.

Step 6

Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.