Skewered Sea Scallops with Lemon-Fennel Dressing

Total Time:
50 min
Prep:
15 min
Inactive:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Pernod
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 12 sea scallops
  • 8 wooden skewers, soaked in water for 30 minutes
  • Lemon-Fennel Dressing, recipe follows
  • 2 lemons, halved and grilled
  • Lemon-Fennel Dressing:
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh fennel tops
Directions

Heat grill to high.

Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish. Add the scallops, turn to coat, cover and refrigerate for 20 minutes.

Skewer 3 scallops onto 2 skewers so that the scallops lay flat. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing. Serve with grilled lemons on the side.

Lemon-Fennel Dressing:

Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.


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