Scallops with Fennel Grenobloise

2 tbsp extra virgin olive oil
1 pound sea scallops
kosher salt and fresh ground pepper
2 tbsp unsalted butter
1 medium fennel bulb-trimmed, halved and thinly sliced, reserve fronds for garnish
2 tbsp drained capers
2 tbsp fresh lemon juice, plus lemon wedges for serving
2 tbsp chopped leaf parsley

In a large non stick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2-3 minutes. Turn the scallops over and cook just until opaque throughout, 2-3 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 and tender and lightly golden, 2 minutes. Stir the lemon juice and parsley in and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.

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