Skewered Sea Scallops with Lemon-Fennel Dressing

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. Heat grill to high.
  2. 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.
  3. 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:

  1. 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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