Scallops with Fennel Grenobloise

• 2 tablespoons extra-virgin olive oil
• 1 pound sea scallops
• Kosher salt
• Freshly ground pepper
• 2 tablespoons unsalted butter
• 1 medium fennel bulbtrimmed, halved and thinly sliced, fronds reserved for garnish
• 2 tablespoons drained capers
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons chopped flat-leaf parsley

1. In a large nonstick skillet, heat the olive oil.
2. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes.
3. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer.
4. Transfer to a platter and keep warm.
5. Melt the butter in the skillet.
6. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes.
7. Stir in the lemon juice and parsley and season with salt and pepper.
8. Spoon the fennel around the scallops and garnish with chopped fennel fronds.
9. Serve with lemon wedges.

extravirgin olive oil, scallops, kosher salt, freshly ground pepper, unsalted butter, fennel bulbtrimmed, capers, lemon juice, flatleaf

Taken from www.foodandwine.com/recipes/scallops-fennel-grenobloise (may not work)