Reviews Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
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Gallery Grilled Sea Scallops and Fennel Credit: WILLIAM MEPPEM Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes If you’re using wooden skewers, soak them for 30 minutes before grilling to prevent them from scorching.
Gallery Grilled Sea Scallops and Fennel Credit: WILLIAM MEPPEM
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Grilled Sea Scallops and Fennel Credit: WILLIAM MEPPEM
Grilled Sea Scallops and Fennel
Credit: WILLIAM MEPPEM
Grilled Sea Scallops and Fennel
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 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
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.
Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
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.
Cook’s Notes If you’re using wooden skewers, soak them for 30 minutes before grilling to prevent them from scorching.
Cook’s Notes
If you’re using wooden skewers, soak them for 30 minutes before grilling to prevent them from scorching.
Reviews
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
Reviews
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 6 2 star values: 4 1 star values: 1
All Reviews for Grilled Sea Scallops and Fennel
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Sea Scallops and Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
