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Grilled Sea Scallops

Grilled Sea Scallops

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.

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