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Seared Scallops with Orange-Scented Radicchio, Fennel & Snap Pea Slaw Recipe

Seared Scallops recipe from Josh Cellars

“Finding great scallops is like finding great wine. They are both so irresistible and exciting to me that I immediately look for friends I can share them with. This dish is perfect for brunch, lunch, or dinner, especially in the Spring when scallops are at their best.” – Joseph Carr, Founder, Josh Cellars

When you’re craving scallops and want to make a delicious meal, our Seared Scallops with Orange-Scented Radicchio, Fennel & Snap Pea Slaw recipe is an excellent choice. Our team of experts suggest pairing this delicious recipe with our Rosé.


  • 1 lb of large sea scallops, side muscle removed and patted dry with paper towels
  • 1 tablespoons of vegetable oil
  • 1 tablespoons of unsalted butter
  • 1 small head of radicchio, shaved
  • 1 small bulb of fennel, halved and cored, thinly sliced
  • 1 cup of sugar snap peas, sliced thin diagonally
  • 2 tablespoons of whole milk Greek yogurt
  • 1/2 teaspoon of orange zest
  • 2 tablespoons of orange juice
  • 1 tablespoon orange marmalade
  • 1 tablespoon of minced fresh chives
  • Salt and pepper to taste



  • In a large bowl, combine all of the dressing ingredients, season with salt and pepper to taste.
  • Add vegetables and toss to coat. Set aside.


  • Season the scallops with salt and pepper.
  • In a large skillet, heat the oil and butter over high heat until almost smoking.
  • Place the scallops in the pan, allowing some space in between. Cook for approximately two minutes until deep golden brown, flip and cook for another one to two minutes until deep golden brown.
  • Serve immediately with the slaw.