INGREDIENTS

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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