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
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:
- 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
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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By globaleater
on May 18, 2011
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I could use this dressing on everything.. it truly was delicious. Whether you use grilled scallops or any other type of fish/shrimp, you can't go wrong with the dressing.
By sant_ambrogio_1...
Santa Monica, CA
on February 08, 2011
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This recipe is light and tasty. I used frozen Japanese scallops from Trader Joe's, but next time I will splurge on fresh sea scallops. I also pan seared the scallops and put them on top of an arugala, fennel and baby green salad. I used the lemon fennel dressing on the salad.
By emilp_2782560
Palm Springs, CA
on November 20, 2010
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fast, easy and great tasting as well as healthy and easy on the waistline. Scales down for two well. Use the remaining fennel bulb in one of the many fennel salad recipes.
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