Skewered Sea Scallops with Lemon-Fennel Dressing Recipe

Name: Skewered Sea Scallops with Lemon-Fennel Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, finely chopped; 3 tablespoons Pernod; 3 tablespoons olive oil; Salt and freshly ground black pepper; 12 sea scallops; 8 wooden skewers, soaked in water for 30 minutes; Lemon-Fennel Dressing, recipe follows; 2 lemons, halved and grilled; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground pepper; 1/3 cup extra-virgin olive oil; 2 tablespoons finely chopped fresh fennel tops

Servings: persons

2 cloves garlic, finely chopped
3 tablespoons Pernod
3 tablespoons olive oil
Salt and freshly ground black pepper
12 sea scallops
8 wooden skewers, soaked in water for 30 minutes
Lemon-Fennel Dressing, recipe follows
2 lemons, halved and grilled
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh fennel tops

1
Heat grill to high.
2
Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish.
3
Add the scallops, turn to coat, cover and refrigerate for 20 minutes.
4
Skewer 3 scallops onto 2 skewers so that the scallops lay flat.
5
Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through.
6
Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing.
7
Serve with grilled lemons on the side.
8
Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined.
9
Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cloves garlic, finely chopped, 3 tablespoons Pernod, 3 tablespoons olive oil, Salt and freshly ground black pepper, and more.

Yes, Skewered Sea Scallops with Lemon-Fennel Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Skewered Sea Scallops with Lemon-Fennel Dressing

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