Sea Scallops

prep time:: 15 min
total time:: 1 hr

Makes 4 servings

Katherine Hampton

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

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.
4
Lemon-Fennel Dressing:
5
2 tablespoons fresh lemon juice
6
2 tablespoons red wine vinegar
7
1 teaspoon Dijon mustard
8
Salt and freshly ground pepper
9
1/3 cup extra-virgin olive oil
10
2 tablespoons finely chopped fresh fennel tops
11
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.
12
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.
13
Lemon-Fennel Dressing:
14
2 tablespoons fresh lemon juice
15
2 tablespoons red wine vinegar
16
1 teaspoon Dijon mustard
17
Salt and freshly ground pepper
18
1/3 cup extra-virgin olive oil
19
2 tablespoons finely chopped fresh fennel tops
20
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.