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Grilled Sea Scallops and Fennel

Grilled Sea Scallops and Fennel

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

Martha Stewart Living, August Summer 2003 http://www.marthastewart.com/334015/grilled-sea-scallops-and-fennel
2.75
Rated
55100(4)4
  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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. 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.

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