Grilled Scallops with Fennel
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes, and honestly, it feels fancy enough for company. Grilled scallops are naturally sweet and delicate, and when you pair them with the subtle anise flavor of fennel, you get something really special. Fennel is wonderful for digestion and packed with vitamin C, so you're getting nutrition along with incredible flavor. The whole dish is simple to execute even if you're not an experienced cook, and the lemon and tarragon give it that bright, elegant finish that makes people think you spent hours in the kitchen.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 2fennel bulbs(trimmed and sliced lengthwise into 1/4-inch planks)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- 1 teaspoonfreshly ground black pepper
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine
- 2 tablespoonsfresh tarragon(finely chopped)
- 1 tablespoonfresh chives(thinly sliced)
- 2 clovesgarlic(minced)
- 2 tablespoonsunsalted butter
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. Brush the grates lightly with oil to prevent sticking.
Tip: A hot grill is essential for developing a golden crust on the scallops without overcooking the delicate interior.
- 2
Brush the fennel slices on both sides with 2 tablespoons of olive oil and season generously with salt and pepper.
Tip: Fennel develops a sweet, caramelized flavor when grilled—don't skip this step even though it seems like just a side.
- 3
Place fennel directly on the grill and cook for 3-4 minutes per side until golden brown and tender. Transfer to a plate.
- 4
Pat the scallops completely dry with paper towels, then coat lightly with the remaining 2 tablespoons of olive oil. Season both sides with salt and pepper.
Tip: Moisture is the enemy of a good sear—drying the scallops ensures a crispy exterior.
- 5
Place scallops on the grill in a single layer, working in batches if necessary. Cook for 2-3 minutes without moving, then carefully flip and cook for another 2-3 minutes until opaque and just cooked through.
Tip: Resist the urge to move the scallops—let them sit to develop that beautiful caramelized crust.
- 6
While the scallops cook, whisk together lemon juice, white wine, minced garlic, and butter in a small saucepan over medium heat. Simmer for 2 minutes until slightly reduced.
- 7
Remove the pan from heat and stir in fresh tarragon, chives, and lemon zest. Taste and adjust seasoning as needed.
Tip: Add the herbs at the end to preserve their fresh, vibrant flavor.
- 8
Arrange the grilled fennel on serving plates, top with 4 scallops per plate, and drizzle generously with the warm herb-lemon sauce. Serve immediately.
Tip: Serve right away while everything is still warm—this dish is best enjoyed fresh off the grill.
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