SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - (4.4/5)

Scallops with Fennel Grenobloise Recipe - (4.4/5) image

Provided by mahto

Number Of Ingredients 9

Previous Next

2 tablespoons extra-virgin olive oil
1 pound sea scallops
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
1 medium fennel bulbâtrimmed, halved and thinly sliced, fronds reserved for garnish
2 tablespoons drained capers
2 tablespoons fresh lemon juice, plus lemon wedges for serving
2 tablespoons chopped flat-leaf parsley

Steps:

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. 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.