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Scallops with Asparagus & Grilled Fennel

Grassy-flavored steamed asparagus spears and licorice-y grilled fennel pair well with the sumptuous textures of pan-seared scallops.


12 fresh sea scallops, U-10 size if possible

1 Markon First Crop Fennel bulb, sliced into 1/8-inch rings

1 lb. Markon First Crop Asparagus

Leaves from 1 sprig Markon First Crop Thyme

4 Tbsp. extra virgin olive oil

Salt and pepper, to taste

Sprigs of Markon First Crop Baby Dill, for garnish


Boil asparagus in salted water 3-4 minutes (or until al dente). In small bowl, toss fennel, 3 Tbsp. olive oil, thyme, salt, and pepper to coat; grill over high heat until softened. Remove small muscle attached to the scallops. Season scallops with salt and pepper. Heat 1 Tbsp. olive oil in small pan. Sear both sides of the scallops until caramelized. Plate asparagus; top with grilled fennel. Place three scallops on top of fennel; garnish with fresh dill.