The fish monger at the local farmers market has the most amazing scallops! My other go to vendor had some gorgeous fennel – a little inspiration from F&W and a dish is born!!
1 TBSP olive oil
1lb sea scallops
Salt & pepper
2 TBSP butter
2 fennel bulbs, sliced thin, fronds reserved
2 TBSP capers, drained
2 TBSP lemon juice
2 TBSP parsley, chopped
Melt butter in a skillet, add fennel and capers; cook until crisp tender, about 2 minutes. Stir in lemon juice, parsley and chopped fennel fronds, season with salt and pepper.
Meanwhile, heat oil in a non-stick skillet over high heat. Salt and pepper scallops cook 2 minute per side until nicely seared.
Place fennel on plate top with scallops.