Seared Scallops with Creamy Hummus and Crispy Fennel Salad: An Easy & Elegant Meal in 20 Minutes
Imagine an exquisite main course that comes together in less than 20 minutes, offering a perfect blend of delicate flavors and satisfying textures. This elegant dish features perfectly seared scallops, served atop a bed of warm, velvety hummus, complemented by a bright and refreshing shaved fennel herb salad. It’s a culinary experience that looks gourmet but is surprisingly simple to prepare, making it ideal for busy weeknights or impressive dinner parties.
This post is proudly sponsored by Sabra.
The Humble Chickpea and Hummus, Reimagined
The chickpea, a versatile and nutritional powerhouse, often gets overlooked for its incredible potential beyond traditional dips. It’s a humble member of the legume family, packed with fiber, protein, and essential nutrients, making it a fantastic base for healthy and satisfying meals. Lately, I’ve been on a mission to expand my culinary uses for chickpeas, and more specifically, for hummus. While we all adore hummus as a dip, its creamy texture and rich flavor can truly transform a dish into something extraordinary.
Today, we’re venturing into new territory! We’re creating a sophisticated main course that marries the delicate sweetness of seared scallops with the earthy creaminess of warm hummus. This pairing might sound unconventional, but trust me, the flavors harmonize beautifully. Alongside this, we’re serving a vibrant and beautifully composed shaved fennel salad, brimming with fresh herbs like cilantro, mint, and chives. The result is a dish that’s not only visually appealing but also incredibly easy to execute, proving that healthy, gourmet meals don’t have to be complicated.
What’s truly remarkable about this recipe is its speed. You can prepare this entire dish, from start to finish, in approximately 20 minutes – even less if you’re particularly efficient in the kitchen! It’s naturally gluten-free, packed with fiber and protein, and remarkably healthy. Sometimes, the most deceptively simple dishes are the most rewarding.
An Inspiring Journey with Sabra Hummus
Just a couple of months ago, a dish like this might not have crossed my mind. Amidst the whirlwind of moving to Chicago, I had an unforgettable experience that profoundly shaped my approach to cooking with hummus. Shortly after returning from our honeymoon in Africa, I embarked on another journey, this time to Richmond, Virginia, to visit my wonderful friends at the Sabra Hummus headquarters!
It was an incredible opportunity to join a group of fellow food bloggers and Sabra tastemakers from across the country. We gathered to delve into the heart of the Sabra brand, learning about their company values, exploring their innovative test kitchen, and getting a personal tour of the Sabra factory – truly where all the hummus-making magic happens. The trip was not only incredibly fun and inspiring but also left me with an even deeper respect and admiration for a company I am so thrilled to collaborate with.
Unveiling the Sabra Story
One of the most captivating aspects of the trip was our visit to Sabra’s lead brand agency in downtown Richmond. The insights shared about the company were both informative and fascinating. Did you know that while an impressive 75% of the population is aware of hummus as a product, only about 25% actually purchase and consume it regularly? This statistic highlights the significant role companies like Sabra play in bringing diverse foods to mainstream palates.
Sabra was founded in Queens, New York, in 1986. They were pioneers in introducing hummus, alongside other beloved Middle Eastern dips, to the American market. It’s hard to imagine a world without hummus now, isn’t it? In 2007, Frito-Lay acquired a 50% market share of Sabra, which was instrumental in propelling hummus into the mass marketplace and making it a household name.
Today, Sabra stands as the undisputed leader in the hummus market, commanding over 64% market share. Their ‘Classic Hummus’ remains their number one product, generating more revenue than their leading competitor’s entire product line – a truly astounding achievement! Over the years, Sabra has innovated, expanding their product line to include 12 other delicious hummus flavors, 7 Greek-yogurt dips, fresh salsas, and guacamoles, catering to a wide array of tastes and preferences.
What impressed me most, however, was Sabra’s unwavering commitment to nutrition, quality ingredients, and environmentally-friendly practices. They recently introduced new packaging made with 30-45% post-consumer recycled plastic, demonstrating their dedication to sustainability. Furthermore, a remarkable 35% of their plant’s energy is sourced from renewable resources, illustrating their holistic approach to responsible production. Witnessing dried chickpeas transform into creamy, spreadable hummus in just a few hours at their factory was a testament to their efficient and quality-driven processes.
Exploring the Test Kitchen and Hummus Creativity
Following our insightful visit to the brand agency, we headed to Sabra’s stunning factory headquarters and main test kitchen. The headquarters building itself was a marvel – so bright, vibrant, and adorned with inspiring messages promoting health and wellness. It was clear that this was a company deeply committed to its mission. Everyone on our tour, myself included, couldn’t help but think, “Can I come work here?!” The passion for hummus exuded by every employee we met was truly infectious.
And their test kitchen? It was every food enthusiast’s dream! I immediately wanted to move in. We had the privilege of listening to Sabra’s head chef, MaryDawn Wright, as she shared insights into the rigorous process of testing new flavors and products. We tasted the incredibly high-quality tahini Sabra uses (they are incredibly serious about their tahini!), discussed the critical importance of hummus texture and thickness, and sampled their entire line of hummus flavors. This included an exclusive preview of the then-soon-to-be-released Rosemary & Sea Salt hummus, which, after my long-standing favorite Lemon Twist, instantly became a new contender for the top spot!
The Chopped-Style Hummus Challenge
The highlight for many of us was the “Chopped-style” hummus competition! With only 10 minutes on the clock, we were challenged to invent a new, unique twist on Sabra’s classic hummus. We had an incredible array of fresh ingredients, spices, and oils at our disposal. In a moment of culinary inspiration (which, I admit, sounded a bit strange at first!), I decided to top my hummus creation with a vibrant kale, fennel, and herb salad, much like the one featured in today’s scallop recipe (you can see a glimpse of it in the images). Once our time was up, a dedicated team of Sabra employees meticulously tested, tasted (repeatedly, of course!), and judged our creations. To my surprise and delight, I tied for second place with my good friend and fellow blogger, Meagan!
Hummus: The Ultimate Versatile Ingredient
The biggest takeaway from this entire experience was a reinforced understanding of hummus’s incredible versatility. While it is undoubtedly a fantastic dip – a role we all know and love – the culinary possibilities for hummus are truly endless. Chef MaryDawn herself shared a fascinating tip: hummus can even be substituted for butter in your favorite baked goods, adding moisture and a unique flavor profile! From savory main courses to unexpected baking applications, hummus can elevate so many dishes.
A huge thank you to Sabra for not only the inspiring trip but also for encouraging me to be more creative in the kitchen and to truly think outside the box. Without their inspiration, this delightful seared scallop dish, with its perfect combination of textures and flavors, might never have come to fruition. I hope you all have a wonderful weekend and are inspired to try this recipe!
Seared Scallops with Hummus and Shaved Fennel Salad
Pin
Review
SaveSaved!
Ingredients
Shaved Fennel Herb Salad:
- 1 large fennel bulb, fronds reserved core removed and very thinly sliced with a mandolin
- ¼ cup fresh mint leaves torn
- ¼ cup fresh cilantro leaves
- zest ½ lemon
- 2 tablespoons finely chopped chives plus more for garnishing
- 2 tablespoons roughly chopped fennel fronds plus more for garnishing
- 1 tablespoon (15 mL) fresh lemon juice
- 1 tablespoon (15 mL) olive oil
- kosher salt
- freshly ground black pepper
Seared Sea Scallops:
- 1½ lbs (0.7 kg) dry-packed jumbo sea scallops
- extra virgin olive oil for cooking and garnishing
Assembly:
- 1 (10-ounce) container Sabra Classic Hummus
Instructions
-
Prep the Salad: Set aside a small ice water bath. Place the thinly shaved fennel into the ice bath (this trick helps keep the fennel extra crisp for serving). Set the fennel and the remainder of the prepared salad ingredients aside as you sear the scallops.
-
Sear the Scallops: Remove the tough side muscle on each scallop (if present) and discard – or reserve for seafood stock. Ensure the scallops are completely dry prior to searing or they won’t brown properly. Pat them dry with paper towels. Season the scallops on both sides with salt and pepper. Heat a large non-stick sauté pan over medium-high heat. Add a tablespoon or so of olive oil to the pan. Once the oil is hot, add the scallops to the pan, setting them apart so they are not touching each other (depending on the size of your pan, you may need to cook them in batches). Sear the scallops for 2 to 4 minutes on each side (adjust based on the size of your scallops) until they have roughly a ¼-inch golden crust on each side and they are still lightly translucent in the center. Set aside on a plate and finish preparing the fennel salad.
-
Prepare Salad: Drain the shaved fennel from the ice bath and dry it thoroughly (using a salad spinner or blotting it gently with paper towels). Combine the shaved fennel with the fresh mint, cilantro leaves, lemon zest, chives, and fennel fronds in a medium mixing bowl. Add the olive oil and lemon juice, and toss gently. Season to taste with salt and pepper.
-
Warm the hummus by transferring it to a microwave-safe bowl and placing it in the microwave for 15 to 20 seconds.
-
Assemble: Place about 2 to 3 tablespoons of hummus on each serving plate, and use the back of a large spoon to create a thin, even layer or swoosh. Top with seared scallops (3 to 4 per person, depending on their size), and add a large spoonful of tossed fennel salad. Thinly drizzle with olive oil, garnish with finely chopped chives, fennel fronds, and some microplaned lemon zest. Serve immediately.
I am thrilled to be part of the Sabra Tastemaker program this year! This post is sponsored by Sabra. Thank you for supporting brands that allow me to get in the kitchen, be creative, and share my passion for great food!