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Under 30 Minutes

Under 30 Minutes

Grilled Sea Scallops and Fennel

If you're using wooden skewers, soak them for 30 minutes before grilling to prevent them from scorching.

  • prep: 10 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 2 1/2 tablespoons olive oil
  • 4 to 5 tablespoons freshly squeezed lemon juice (2 to 3 lemons)
  • 1 tablespoon anise-flavored liqueur (optional)
  • 24 sea scallops (about 1 1/4 pounds), tough muscles removed
  • Coarse salt and freshly ground pepper
  • 1 bulb fennel, trimmed, reserving fronds for pasta sauce

Directions

  1. Step 1

    Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper.

  2. Step 2

    Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.

  3. Step 3

    Cut fennel bulb in half lengthwise, and slice lengthwise again into 1/4-inch-thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Remove scallops from skewers. Serve warm.

Source
Martha Stewart Living, August Summer 2003

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