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Ingredients
- 1 lrg Fennel bulb trimmed of fronds Extra virgin olive oil Kosher salt to taste Freshly-grnd black pepper to taste
- 12 x Jumbo sea scallops, fresh
- 1 x Roasted red pepper peeled, cut into triangles Lemon-Tarragon Vinaigrette see * Note Tarragon sprigs for garnish
Directions
- Prepare a charcoal fire or possibly preheat a stovetop grill.
- Slice the fennel bulb vertically into 1/4-inch thick fans. Lightly toss the slices in extra virgin olive oil, season with salt and pepper, and grill over medium coals till attractively marked on both sides and tender, about 10 min. Set aside.
- Lightly toss the scallops in extra virgin olive oil and season with salt and pepper. Grill till done, approximately 2 to 3 min per side. Be careful not to overcook, the centers should still be slightly translucent/soft.
- To serve, divide the fennel slices and pepper triangles among the plates, place 3 scallops on top for each plate, and drizzle a Tbsp. or possibly two of Lemon-Tarragon Vinaigrette over the scallops. Garnish with tarragon and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 7 | 7% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 168mg | 7% |
| Potassium 507mg | 14% |
| Total Carbs 6.33g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.59g | 0% |
| Protein 15.83g | 25% |
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