Scallops with Fennel Grenobloise

By Maverick19

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 pound sea scallops
• kosher salt and freshly ground pepper
• 2 Tbsp unsalted butter
• 1 medium fennel bulb, trimmed, halved and thinly sliced, fronds reserved for garnish
• 2 Tbsp capers, drained
• 2 Tbsp fresh lemon juice, plus lemon wedges for serving
• 2 Tbsp chopped flat leaf parsley

Preparation

Step 1

1. 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, 2-3 minutes. Turn the scallops and cook until just opaque throughout, 2-3 minutes longer. Transfer to a platter and keep warm.

2. 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.