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Smoky Seared Scallops with Roasted Fennel, Rainbow Carrots + Popped Sorghum
BIG FLAVOR KITCHEN12Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/4 cup sorghum
- 1/2 bulb fennel (diced large, about 2 cups)
- 5 large carrots (cut 1/2-inch thick on a bias, about 2 cups)
- 2 Tbsp. olive oil
- kosher salt
- cracked black pepper
- 2 Tbsp. fresh orange juice
- 1 Tbsp. peanut oil
- 6 scallops (large)
- smoked paprika
- 1 tsp. orange zest (fresh)
- fennel fronds (for garnish, optional)
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