Recipe courtesy of Bobby Flay

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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Ingredients

Lemon-Fennel Dressing:

Directions

  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.