Skewered Sea Scallops with Lemon-Fennel Dressing (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. Heat grill to high.
2. Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish. Add the scallops, turn to coat, cover and refrigerate for 20 minutes.
3. Skewer 3 scallops onto 2 skewers so that the scallops lay flat. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing. Serve with grilled lemons on the side.
4. Lemon-Fennel Dressing:
5. Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.
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