| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright2 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fennel bulb, trimmed of |
|
|
fronds |
|
|
Olive oil |
|
|
Kosher salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 12 |
|
Jumbo sea scallops, fresh |
| 1 |
|
Roasted red pepper, peeled |
|
|
cut into triangles |
|
|
Lemon-Tarragon Vinaigrette |
|
|
see * Note |
|
|
Tarragon sprigs, for garnish |
INSTRUCTIONS
Note: See the "Lemon-Tarragon Vinaigrette" recipe which is included in
this collection. Prepare a charcoal fire or preheat a stovetop grill.
Slice the fennel bulb vertically into 1/4-inch thick fans. Lightly
toss the slices in olive oil, season with salt and pepper, and grill
over medium coals until attractively marked on both sides and tender,
about 10 minutes. Set aside. Lightly toss the scallops in olive oil
and season with salt and pepper. Grill until done, approximately 2 to
3 minutes per side. Be careful not to overcook, the centers should
still be slightly translucent. To serve, divide the fennel slices and
pepper triangles among the plates, place 3 scallops on top for each
plate, and drizzle a tablespoon or two of Lemon-Tarragon Vinaigrette
over the scallops. Garnish with tarragon and serve immediately. This
recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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