Scallops with Fennel Grenobloise

1. 1

   In a large nonstick skillet, heat the olive oil.

2. 2

   Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes.

3. 3

   Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer.

4. 4

   Transfer to a platter and keep warm.

5. 5

   Melt the butter in the skillet.

6. 6

   Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes.

7. 7

   Stir in the lemon juice and parsley and season with salt and pepper.

8. 8

   Spoon the fennel around the scallops and garnish with chopped fennel fronds.

9. 9

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.