Grilled Scallops with Fennel, Red Pepper, and Lemon-Tarragon Vinaigrette

Name: Grilled Scallops with Fennel, Red Pepper, and Lemon-Tarragon Vinaigrette
Ingredients: Sprigs of fresh tarragon or chervil and rinsed fresh salmon roe for garnishing (optional); Lemon-Tarragon Vinaigrette; 1 cup crisp-cooked tender seasonal vegetables, such as snow peas, asparagus tips, fava beans, or English peas, or a combination; Sprigs of fresh tarragon or chervil and rinsed fresh salmon roe for garnishing (optional); Sprigs of fresh tarragon or chervil and rinsed fresh salmon roe for garnishing (optional); 1 cup crisp-cooked tender seasonal vegetables, such as snow peas, asparagus tips, fava beans, or English peas, or a combination; 1 cup crisp-cooked tender seasonal vegetables, such as snow peas, asparagus tips, fava beans, or English peas, or a combination; 1 cup crisp-cooked tender seasonal vegetables, such as snow peas, asparagus tips, fava beans, or English peas, or a combination; 1 cup crisp-cooked tender seasonal vegetables, such as snow peas, asparagus tips, fava beans, or English peas, or a combination; 12 jumbo dayboat sea scallops (about 1¼ pounds), side muscle removed; 2 red bell peppers, charred, peeled, and cut into triangles; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Olive oil for coating; Kosher or sea salt and freshly ground pepper; 1 large fennel bulb, tops removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a relatively simple dish that lends itself to all kinds of seasonal ingredients. Note that dayboat, or dry-pack, scallops are specified in the recipe. These are scallops that are not put in a brine of any sort—simply harvested and placed in wet muslin bags and shipped daily.

Ingredients

1 large fennel bulb, tops removed
Olive oil for coating
Kosher or sea salt and freshly ground pepper

Method

Slice the fennel lengthwise into thin fans. Brush with the olive oil and season to taste with salt and pepper. Grill over hot coals until marked and crisp-tender. Arrange on plates. Lightly oil and season the scallops and grill until just done, about 2 minutes per side. Be careful not to overcook—the centers should still be slightly translucent. Arrange on top of the fennel along with the bell