- 1lb sea scallops
- 2 tbs Nocellara Extra Virgin Olive Oil
- 2 tbs unsalted butter
- 1 medium fennel bulb – trimmed, halved & thinly sliced
- 2 tbs Capote Capers, drained
- 2 tbs fresh lemon juice
- 2 tbs chopped parsley
- Himalayan Pink Salt
In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2-3 minutes. Turn the scallops and cook until just opaque throughout, 2-3 minutes longer. Transfer to a platter to keep warm.
Melt butter in skillet. Add the sliced fennel and capers and cook over high heat, stirring until the fennel is crisp-tender and lightly golden, about 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel. Serve with lemon wedges. Serves 2.