2 ½ tbsp. olive oil
4 tbsp. freshly squeezed lemon juice (from 2 to 3 lemons)
1 tbsp. anise-flavoured liqueur (optional)
24 sea scallops (1 ¼ pounds), tough muscles removed
Coarse salt and freshly ground pepper
1 bulb fennel, trimmed, reserving fronds for pasta sauce
Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper. Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill. Cut fennel bulb in half lengthwise, and slice lengthwise again into ¼-inch-thick pieces. Toss with remaining ½ tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Remove scallops from skewers. Serve warm. Serves: 4.