Skewered Sea Scallops with Lemon-Fennel Dressing

• 2 cloves garlic, finely chopped
• 3 tablespoons Pernod
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 12 sea scallops
• 8 wooden skewers, soaked in water for 30 minutes
• Lemon-Fennel Dressing, recipe follows
• 2 lemons, halved and grilled
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh fennel tops

1. Heat grill to high.
2. Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish.
3. Add the scallops, turn to coat, cover and refrigerate for 20 minutes.
4. Skewer 3 scallops onto 2 skewers so that the scallops lay flat.
5. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through.
6. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing.
7. Serve with grilled lemons on the side.
8. Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined.
9. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.

garlic, pernod, olive oil, salt, scallops, wooden skewers, lemonfennel dressing, lemons, lemon juice, red wine vinegar, mustard, salt, extravirgin olive oil, fresh fennel tops

Taken from www.foodnetwork.com/recipes/bobby-flay/skewered-sea-scallops-with-lemon-fennel-dressing-recipe.html (may not work)