Skewered Sea Scallops with Lemon-Fennel Dressing
- Total:
- 50 min
- Prep:
- 15 min
- Inactive:
- 30 min
- Cook:
- 5 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
Lemon-Fennel Dressing:
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.
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