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December 16, 2013 / Chris Blum

Scallops with Fennel

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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!!

Ingredients:
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.

Serves 2.

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