Name: Skewered Sea Scallops with Lemon-Fennel Dressing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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; 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.

On Tonight

Skewered Sea Scallops with Lemon-Fennel Dressing

Lemon-Fennel Dressing:

Lemon-Fennel Dressing:

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