Scallops with Fennel Grenobloise

Photo by mahto a.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

12

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

12

minutes

SERVINGS

2

servings

Adapted from foodandwine.com

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    pound sea scallops

  • Kosher salt

  • Freshly ground pepper

  • 2

    tablespoons unsalted butter

  • 1

    medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish

  • 2

    tablespoons drained capers

  • 2

    tablespoons fresh lemon juice, plus lemon wedges for serving

  • 2

    tablespoons chopped flat-leaf parsley

Directions

In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm. Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.

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