CB’s EZ Grilled Sea Scallops with Lemon & Fennel Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Serving Size: ~
Scallops can be seared on cast iron grates when using a charcoal or gas grill. The delicate flavor of the scallops is complimented by the gentle acidity of the wine and lemon, mellowed by the egg yolks and fennel.
10 large size Sea Scallops fresh or thawed
1 medium large fennel bulb, sliced long
1 large lemon with unblemished peel
1 cups dry white wine, champagne or dry vermouth
1 cup unsalted chicken broth
2 teaspoons Sea Salt or Kosher Salt
2 teaspoons fresh ground black pepper
Lightly spray or apply canola sea scallops on top and bottom and place on medium high grill.
Allow to "mark" on the hot grill for about 3 minutes before checking.
Lightly coat a metal spatula with canola oil and in combination with tongs and spatula gently but swiftly slide the spatula under the scallops while you hold them with the tongs.
If the grill marks are dark enough, turn and place an a fresh section of the grates and allow to mark for approximately the same time it took to mark the first side.
When scallops are properly marked, remove from grill and place on warmed plate, cover and set aside while you finish preparing the sauce.
Ladle a generous portion of the sauce on each plate and place the 3-5 scallops on the plate with the best grill marks showing. (NOTE: If you covered the scallops after grilling and held them on a warm plate they should be fully cooked. If not, simply add them to the sauce for a few minutes to warm them and finish cooking.)
Ladle a small amount of the sauce over the scallops and garnish with fennel leaves, parsley or watercress.
Lemon & Fennel Sauce:
In a medium-size metal sauce pan heated to medium-high add a Tbsp of canola oil and then place fennel in pan to heat and brown just a bit before adding the wine and lemon zests. Allow the mixture to reduce by about half and the fennel is tender when you pierce it with a fork. If you are cooking on your side-burner you may want to off-set cover the pan to help with heating, while still allowing steam to escape. Add the chicken broth and stir with spoon to make sure everything is well mixed. Allow to just barely start to boil and then reduce heat to medium. You want this to continue to reduce by about half.
Add more lemon juice if desired, and season with sea salt if desired.
This recipe was featured on The Weather Channel June 02, 2012 prepared by the author, Barry 'CB' Martin, Chief Grilling Officer at Char-Broil, LLC
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