Scallops with Fennel Grenobloise

This dish from Food & Wine is beautiful and delicious in its simplicity — really only five ingredients if you don’t count butter, oil and salt and pepper. Of course, that makes the ingredients you pick all the more important — mainly super fresh, high quality scallops. Splurge! It will be worth it. This dish also depends on cooking the scallops exactly right. It’s not hard — the key is a hot pan and critical attention to the clock. Get the pan nice and hot before you put the scallops in — you’ll get a good sear that way, while keeping the interior soft so it melts in your mouth.

Look at that nice sear! The bold flavors alongside make the dish — the nice anise from the fennel, acid from the lemon and the sharp, salty capers. Top with fresh parsley. Impressive but super fast and easy. Enjoy!

Scallops with Fennel Grenobloise

Ingredients

  • 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

Directions

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.

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