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Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce

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"Light dinner, perfect for the end of summer. For a slightly heavier version, serve with your favorite mashed potato recipe. Reserve fennel tops for garnish."
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54 m servings 612
Original recipe yields 4 servings


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  1. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine; simmer until reduced by almost half. Strain out shallots; discard.
  2. Pour milk, heavy cream, and tarragon into the saucepan; simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.
  3. Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice; simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.
  4. Season shrimp and scallops with salt and pepper.
  5. Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops; cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet; cook until shrimp turns pink, 3 to 4 minutes.
  6. Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of shallots. The actual amount of shallots consumed will vary.

Nutrition Facts

Per Serving: 612 calories; 34.7 27.5 45.4 304 846 Full nutrition

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