Skewered Sea Scallops with Lemon-Fennel Dressing

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!