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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.

Ingredients: 

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

Instructions: 

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.

Number of Servings: 
4
Contributed by: 
Markon Member Chef Chris Casson
Meal Type:
Fall
Spring
Summer
Winter
Entrees
Gluten Free

Nutritional Information

Serving Size 231 grams
Calories 50
%Daily Value*
Total Fat 3.5g4%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 4g1%
Sodium 50g2%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 1g
Includes 0g Added Sugars0%
Protein 2g
Vitamin D 0mcg0%
Calcium 10mg2%
Iron 0.8mg4%
Potassium 140mg2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.