Scallops are rich in vitamin B12 and potassium.
|6||scallops, large||360 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|3 tbsp||butter, unsalted||40 g|
|1/2 tbsp||olive oil||8 mL|
Before you start
If you prefer to replace the large scallops with small ones, it may be better to thread them onto flat skewers to make turning them easier.
- Prepare the fennels: Trim the stalk and feathery leaves. Discard the stalk but reserve the leaves. Remove any tough outer layers, then cut the bulbs lengthwise into thin wedges.
- Rinse the scallops and pat dry. Add salt and pepper.
- Cut half of the limes into wedges. For the other half, finely grate the zest and squeeze the juice into a small bowl. In a separate bowl, toss half of the juice and zest with the scallops.
- Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. Put the yolks in a small bowl. Add the remaining lime zest and juice, then whisk until pale and smooth.
- Put the butter in a microwave safe container and melt it a few seconds in a microwave oven. Gradually whisk the melted butter into the yolk and lime mixture. Continue to whisk until thick and smooth. Finely chop the reserved fennel leaves and add them to the mixture. Season with salt and pepper.
- Brush the fennel wedges with olive oil and cook them on a hot grill, for 3-4 min, turning them once. Add the scallops and cook another 3-4 min, turning them once, paying attention not to overcook them or they will dry out and get tough. Alternatively, cook the fennels and scallops in a very hot heavy-bottom pan.
- Serve with the lime butter and reserved lime wedges.
The unused lime butter may be kept in the refrigerator up to 2 days.
Nutrition Facts Table
per 1 serving (330g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Copper, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin E, Zinc
- Good source of :
- Calcium, Fibre, Vitamin A, Vitamin C
- Source of :
- Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
- Low :
|Meat and Alternatives||4 ½|
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Top ReviewsView All Reviews
MilkyDayjanuary 07, 2009 | I would make this recipe again
Excellent. The fennel is "al dente", the sauce is yummy and the scallops delicious.