My F&W
quick save (...)
Scallops with Fennel Grenobloise
© John Kernick

Scallops with Fennel Grenobloise

  • TOTAL TIME: 12 MIN
  • SERVINGS: 2
  • FAST
  • HEALTHY

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce.

  1. 2 tablespoons extra-virgin olive oil
  2. 1 pound sea scallops
  3. Kosher salt
  4. Freshly ground pepper
  5. 2 tablespoons unsalted butter
  6. 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
  7. 2 tablespoons drained capers
  8. 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  9. 2 tablespoons chopped flat-leaf parsley
  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 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 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.

Suggested Pairing

Try a bright Spanish white.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.