Dive into a culinary experience that will transport your taste buds straight to the coast with our Grilled Scallops with Fennel and Lemon Tarragon Vinaigrette! This exquisite dish combines the delicate sweetness of perfectly seared scallops with the refreshing crunch of fennel, all brought together by a zesty lemon tarragon vinaigrette. Whether you're hosting a dinner party or simply treating yourself to a gourmet meal at home, this recipe promises to impress. With just 25 minutes of your time, you can create a stunning plate that not only looks beautiful but also bursts with flavor. Ready to elevate your cooking game? Let’s get started!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb scallops
- 1 bulb fennel, thinly sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 tablespoons fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Pat the scallops dry with paper towels to ensure they will sear properly and develop a golden crust. Season both sides with salt and freshly ground black pepper.
- Prepare the fennel by removing the fronds and core, then slice the bulb thinly using a sharp knife or mandoline. Place the fennel slices in a bowl of ice water to crisp and keep them fresh.
- Heat a grill pan or outdoor grill to high heat (around 450-500°F). Brush the grill grates or pan with olive oil to prevent sticking.
- Place the scallops on the hot grill, ensuring they are not touching each other. Cook for approximately 2-3 minutes on the first side until a golden-brown crust forms.
- Carefully flip the scallops using tongs and cook for an additional 1-2 minutes on the other side. Be careful not to overcook, as scallops can become tough and rubbery.
- While the scallops are grilling, prepare the lemon tarragon vinaigrette by whisking together lemon juice, remaining olive oil, chopped fresh tarragon, salt, and pepper in a small bowl.
- Drain the fennel from the ice water and pat dry. Arrange the fennel slices on a serving platter.
- Place the grilled scallops on top of the fennel slices and drizzle the lemon tarragon vinaigrette over the entire dish.
- Garnish with additional fresh tarragon leaves if desired, and serve immediately while the scallops are warm and tender.
Tips
- Sear for Perfection: Make sure to pat the scallops dry before seasoning. This step is crucial for achieving that beautiful golden crust. A dry surface allows for better searing and flavor development.
- Temperature Matters: Preheat your grill or grill pan to a high temperature (450-500°F) to ensure the scallops cook quickly and evenly. If the pan isn’t hot enough, the scallops will steam rather than sear.
- Don’t Overcrowd: When placing the scallops on the grill, give them enough space to cook properly. Overcrowding can lower the temperature of the grill and prevent that coveted sear.
- Quick Cooking: Scallops cook very quickly, so keep an eye on them! They typically need only 2-3 minutes on the first side and 1-2 minutes on the second side. Overcooking can lead to a rubbery texture.
- Chill the Fennel: Soaking the sliced fennel in ice water not only crisps it up but also enhances its refreshing flavor, making it the perfect complement to the rich scallops.
- Fresh Ingredients: Use fresh tarragon and high-quality olive oil for the vinaigrette to maximize flavor. Fresh herbs can make a significant difference in the overall taste of your dish.
- Serve Immediately: For the best experience, serve the scallops right after grilling. They are at their most tender and flavorful when warm, drizzled with the vibrant vinaigrette.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 5g
Protein: 20g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 40mg
