Scallops with Wilted Fennel & Spinach

Ready in
17 min
Luscious scallops are highlighted with fragrant fennel and a delicious citrus zest.

Serving Size


Estimated Cost*


Per Serving

Prep Time

5 min

Cooking Time

12 min

Price/Availability Effective Date: February 10, 2014


4 tbsp Canola Oil 20 mL
1 Fennel bulb, trimmed and cut lengthwise into thin slices
0.67 cup VH® Teriyaki Cooking Sauce 150 mL
1 tbsp Orange zest 15 mL
1 bunch Baby Spinach leaves trimmed
1 lb Sea scallops 500 g, dried
Blood oranges segmented


1. Heat half of oil in large non-stick skillet, set over medium-high heat. Add fennel; stir-fry for 2 minutes. Add 1/4 cup (60 mL) VH® Teriyaki Cooking Sauce and orange zest. Cook, stirring, until fennel is just tender, 2 to 3 minutes.
2. Stir in spinach; cook, stirring, just until spinach wilts, about 1 minute. Transfer mixture to plate. Keep warm.
3. Brush scallops with remaining VH® Teriyaki Cooking Sauce. Heat remaining oil in same skillet. Add scallops; cook for 3 minutes. Gently turn scallops over; cook until firm to the touch, 1 to 2 minutes.
4. Divide fennel mixture among 4 plates. Top evenly with scallops. Pour any remaining juices over.
5. Garnish plate with two to three orange segments.

Recipe notes

When buying sea scallops, look for an off white creamy colour and a fresh sea scent. Ask your local grocery store purveyor or fishmonger if they have dry scallops, which means the scallops that have not been treated with any preservatives.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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