Skewered Sea Scallops with Lemon-Fennel Dressing

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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