SKEWERED SEA SCALLOPS WITH LEMON-FENNEL DRESSING
Steps:
- 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.
- 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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Meer Jamaldini
[email protected]Loved it!
Nur Emon
[email protected]The scallops were amazing. I would highly recommend this recipe.
Nur jahan Afrin
[email protected]This was a great recipe! The scallops were cooked perfectly and the dressing was delicious. I will definitely be making this dish again.
Parita B
[email protected]The scallops were a bit overcooked, but the dressing was amazing. I'll try this recipe again with a lower cooking temperature.
Adimula music
[email protected]I followed the recipe exactly and the scallops turned out great. The dressing was a bit too tangy for my taste, but that's just a personal preference.
Raul Martinez
[email protected]The scallops were cooked perfectly and the dressing was delicious. I would recommend this dish to anyone who loves seafood.
Tahiti
[email protected]These scallops were a hit! The lemon-fennel dressing was the perfect complement to the briny scallops. I'll definitely be making this dish again.