Seared Scallops with Warm Hummus & Shaved Fennel Salad: An Elegant 20-Minute Meal
Seared scallops, perfectly caramelized and tender, are elegantly served atop a creamy bed of warm hummus. This luxurious pairing is complemented by a vibrant, crisp shaved fennel and herb salad, creating a culinary masterpiece that can be prepared in under 20 minutes. It’s a dish that effortlessly combines sophistication with weeknight convenience, promising a gourmet experience without the fuss.
This post is sponsored by Sabra.
Embracing the Versatility of Hummus: Beyond the Dip
The humble chickpea continues to surprise and inspire me in the kitchen. What was once primarily a staple for dips and spreads in my culinary repertoire has steadily evolved into a remarkably versatile ingredient, finding its way into countless creative dishes. Today’s recipe is a testament to this evolving appreciation, showcasing hummus in a truly innovative and delightful application.
We’re embarking on a culinary journey that diverges from the expected. Imagine succulent, pan-seared scallops, their edges golden and crisp, nestled on a warm, velvety layer of hummus. This rich and savory foundation is then beautifully contrasted by a refreshing shaved fennel salad, bursting with the bright flavors of fresh herbs like cilantro, mint, and chives. It’s a harmonious blend of textures and tastes, and perhaps one of the most surprisingly easy yet elegant main courses I’ve ever shared on this blog. You can genuinely create this entire, impressive dish from start to finish in approximately 20 minutes – even less if you’re particularly efficient in the kitchen!
Beyond its speed and elegance, this dish is a nutritional powerhouse. It’s naturally gluten-free, packed with lean protein from the scallops, and rich in fiber from the chickpeas and fresh vegetables. It’s proof that healthy eating can be both quick and incredibly delicious. Who knew such a sophisticated meal could come together so effortlessly?
An Inspiring Journey to Sabra Headquarters
Just a couple of months ago, the idea of combining seared scallops with warm hummus was completely off my culinary radar. Life was a whirlwind; I was in the throes of moving to Chicago, a chaotic but exciting period. What many didn’t know was that immediately after returning from a breathtaking honeymoon in Africa, I found myself on the road again, this time headed to Richmond, Virginia. The destination? The headquarters of Sabra Hummus!
This special trip brought together a group of food bloggers and fellow Sabra tastemakers from across the country. Our agenda was packed: a visit to their brand agency, an in-depth exploration of the company’s values and operations, hands-on time in their vibrant test kitchen, and a fascinating personal tour of the Sabra factory – the very heart where all the hummus-making magic unfolds. It was an incredibly fun and profoundly inspiring experience. I left Richmond with an even deeper appreciation and respect for Sabra, a company I am genuinely thrilled to collaborate with.
Unveiling the World of Hummus: Sabra’s Story
One of the most enlightening aspects of the trip was our visit to Sabra’s lead brand agency in downtown Richmond. We gained invaluable insights into the company’s journey and the broader hummus market. Did you know that while an impressive 75% of the population is aware of hummus as a product, only 25% actually purchase and consume it regularly? This statistic highlights the significant potential for growth and Sabra’s ongoing mission to introduce more people to the delightful world of hummus.
Sabra was founded in Queens, New York, in 1986. The company played a pivotal role in introducing hummus, along with other beloved Middle Eastern dips, to the American mainstream. It’s hard to imagine a life without hummus now, but Sabra was at the forefront of this culinary revolution. A major turning point occurred in 2007 when Frito-Lay acquired a 50% market share, propelling Sabra’s products into mass markets and making hummus accessible to millions across the nation.
Today, Sabra stands as the undisputed leader in the hummus market, commanding just over 64% of the share. Their ‘Classic Hummus’ remains their flagship product, a testament to its enduring popularity. What’s truly remarkable is that this single product generates more revenue than their leading competitor’s *entire* product line! Over the years, Sabra has innovated, expanding its offerings to include 12 diverse hummus flavors, 7 Greek-yogurt dips, fresh salsas, and creamy guacamoles.
Beyond their market success, Sabra’s commitment to nutrition, high-quality ingredients, and environmentally-friendly practices is truly impressive. They recently rolled out new packaging crafted from 30-45% post-consumer recycled plastic, demonstrating a clear dedication to sustainability. Furthermore, a significant 35% of their plant’s energy is sourced from renewable resources, highlighting their holistic approach to responsible production. Witnessing their factory operations was a marvel: dried chickpeas are transformed into delicious, spreadable hummus in a mere couple of hours – a feat of efficiency and quality control.
Innovation and Passion in the Sabra Test Kitchen
Following our insightful visit to the brand agency, we headed to Sabra’s factory headquarters and main test kitchen. The headquarters building itself is stunning – so bright, vibrant, and filled with inspiring messages promoting health and wellness. I recall many of us exchanging glances, collectively thinking, “Can I work here?!” It was a true pleasure to experience the space and meet so many passionate individuals who genuinely live and breathe hummus.
And their test kitchen? It was every food lover’s dream! I instantly 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 tahini Sabra uses in their hummus – a testament to their unwavering commitment to quality, as they are truly *serious* about their tahini sourcing. Chef Wright also underscored the critical importance of hummus texture and thickness. Of course, we sampled their entire range of hummus flavors, including the highly anticipated, soon-to-be-released Rosemary & Sea Salt hummus (which I suspect might just become my new favorite, closely contending with their Lemon Twist).
Unleashing Creativity: The Hummus Challenge
The highlight of our test kitchen experience was undoubtedly 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 at our disposal, alongside a vast selection of spices and oils. In a somewhat unconventional move, I decided to top my hummus creation with a vibrant, composed kale-fennel-herb salad (as seen in one of the images below). Once our time was up, a dedicated team of Sabra employees meticulously tested, tasted (repeatedly, I might add!), and judged each entry. To my surprise and delight, I actually tied for second place with my good friend and fellow blogger, Meagan!
Hummus: A Culinary Game-Changer
The biggest lesson I took away from this incredible trip? Hummus is an extraordinarily versatile ingredient, capable of so much more than just being a dip. While we all love and appreciate it for its traditional dipping role, its potential in the kitchen is truly boundless. Chef MaryDawn herself shared a fascinating tip: hummus can even be substituted for butter in your favorite baked goods, opening up a whole new world of culinary possibilities!
A huge thank you goes out to Sabra for inspiring me to step outside my culinary comfort zone, to be creative, and to truly think outside the box. Without their insights and encouragement, this delectable seared scallop dish with warm hummus and shaved fennel salad would never have come to fruition. I hope you all have a wonderful weekend and enjoy exploring the endless possibilities with hummus!
Seared Scallops with Hummus and Shaved Fennel Salad
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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
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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.
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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.
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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.
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Warm the hummus by transferring it to a microwave-safe bowl and placing it in the microwave for 15 to 20 seconds.
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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!