Scallops with Fennel Grenobloise

Kay Chun / Food and Wine

2 tablespoons extra-virgin olive oil

1 pound sea scallops

Kosher salt

Freshly ground pepper

2 tablespoons unsalted butter

1 medium fennel bulb—trimmed, 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

 

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.

Serves 2

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