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Grilled Sea Scallops and Fennel


Use the grilled scallops to top our Mixed Fresh Herb Pasta.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, August 2003


  • 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


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

  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.

Cook's Notes

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

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