Scallops with Fennel and Lemon Butter Sauce
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The subtle, licorice flavor of roasted fennel pairs so beautifully with the sweetness of the scallops. Topping with a lovely, lemony butter sauce crowns a perfect seafood entrée.
Ingredients
- 3 Tbsp olive oil
- 2 bulbs fennel
- 24 scallops
- 2 Tbsp lemon juice
- 4 Tbsp butter
- Fennel fronds, for garnish
- Lemon zest, for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut fennel bulbs into eighths, toss with 2 tablespoons olive oil and season with salt and pepper. Roast in oven for 10-12 minutes, turning over halfway through.
- Meanwhile, season scallops with salt and pepper. In a large, nonstick skillet over medium-high heat add remaining olive oil, then add scallops and sear for 1-2 minutes per side until golden. Remove from pan and place on serving platter with roasted fennel.
- Add lemon juice to scallop pan and then add butter 1 tablespoon at a time until melted. Turn off heat and season with salt and pepper. Drizzle sauce on top of scallops and fennel.
- Garnish with fennel fronds and lemon zest and enjoy!
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