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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.
For tapenade, in a small bowl, combine olives, green onion, the 1/2 teaspoon orange peel, the orange juice, anise seeds and cayenne pepper.
Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add scallops to skillet; cook for 3 to 6 minutes or until scallops are opaque, turning once.
Serve cooked scallops with tapenade. If desired, sprinkle with additional orange peel.