| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright2 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
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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