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Skewered Scallops with Lemon-Fennel Dressing
Ingredients:
2 cloves garlic, finely chopped
3 tbsp Pernod
3 tbsp 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
Preparation:
Heat grill to high.
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.
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.
Lemon-Fennel Dressing:
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 tbsp finely chopped fresh fennel tops
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.
Recipe from Bobby Flay Show
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