MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Grilled Sea Scallops and Fennel
Back to Previous Page

Grilled Sea Scallops and Fennel

5 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

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 minutes
Total: 30 minutes

Ingredients

Serves 4

  • 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.
From Martha Stewart Living, August 2003

Menus That Include This Recipe

    More Ideas Like This

      Contributors' Comments Add Comment

      Also Try...

      Next
      Prev
      • Chicken or Pork Satay
      • Halibut with Artichokes
      • Deep-Dish Apple Pie
      • Winter-Vegetable Salad
      • Green Salad with Chicken
      • Chicken Sandwiches
      • Rum-Glazed Shrimp
      • Beef Bourguignon
      • Peppers and Onions
      • Chicken or Pork Satay
      • Halibut with Artichokes
      • Deep-Dish Apple Pie
      • Winter-Vegetable Salad
      • Green Salad with Chicken
      • Chicken Sandwiches
      • Rum-Glazed Shrimp
      • Beef Bourguignon
      • Peppers and Onions

       

      Today on MarthaStewart.com