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Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. Slideshow:  Fantastic Scallop Recipes 

Kay Chun
November 2013

Gallery

© John Kernick

Recipe Summary

total:
12 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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