1/4 cup sorghum
1/2 bulb of fennel, diced large (about 2 cups)
5 large carrots, cut 1/2-inch thick on a bias (about 2 cups)
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
2 tablespoons fresh orange juice
1 tablespoon peanut oil
6 large scallops
1 teaspoon fresh orange zest
Fennel fronds, for garnish
Preheat oven to 500°F.Heat a stainless steel pot with a tight fitting lid over medium-high heat. When hot, add sorghum to the pan and quickly cover with lid. Cook, shaking the pot frequently, until the grains begin to pop. Once there are less than 10 seconds between pops, remove from heat and set aside.
Place fennel and carrots on a large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss well to coat. Roast vegetables in the preheated oven for 25 minutes until browned and tender. Drizzle orange juice over the freshly roasted vegetables and toss to coat. Season with salt and pepper if needed, and set aside.
Pat the scallops dry with a paper towel, then season both sides of each with salt, pepper and a pinch of smoked paprika.
Heat peanut oil over medium-high heat in a medium, non-stick skillet. Once hot, place scallops in the skillet, making sure they aren't touching each other, and sear for about 90 seconds. Flip scallops and cook for another 90 seconds. You're looking for them to have a golden brown crust on both sides, but still be tender and translucent on the inside.
Remove from the skillet onto a paper towel-lined plate.To serve, divide the roasted vegetables between 2 plates. Place 3 scallops on top of each plate and garnish with popped sorghum, orange zest and fennel fronds.
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