Ingredients:
2 1/2 tablespoons olive oil
Freshly squeezed lemon juice (2-3 lemons)
1 tablespoon anise-flavored liqueur
24 sea scallops, tough mussels removed
Salt and fresly ground pepper
1 bulb fennel, trimmed (reserving fronds for pasta sauce)
How to cook:
Heat grill to medium-high. Mix 2 tablespoons oil with the lemon juice and liqueur in a bowl. Add scallops and toss to coat. Slide scallops horizontally onto small skewers. Season with salt and pepper.
Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
Cut fennel bulb in half lengthwise, and slice lengthwise again into 0.5 cm. thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Serve warm. Kali oreksi!
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