Scallops With Fennel Grenobloise Recipe 445

Steps:

• 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.

Steps:

• heat olive oil in skillet saute scallops 2-3 minutes per side and transfer to a platter and keep warm melt the butter in skillet, add sliced fennel and capers and cook stirring until fennel is crisp tender for 2-3 minutes stir in lemon juice and parsley, season with salt and pepper and spoon over the scallops serve with lemon wedges

Steps:

• 1.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. 2.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.

Steps:

• Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
• Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
• Just before serving, add the croutons and sprinkle with the chives.

Steps:

• Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
• Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
• Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
• Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.