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Grilled Scallops With Fennel

Grilled Scallops With Fennel


  • 24 sea scallops (about 1 1/4 pounds), tough muscles removed and at room temperature
  • 2 1/2 tablespoons olive oil plus more for the grill
  • coarse salt and freshly ground pepper
  • 1 bulb fennel, core and trimmed, reserve the fronds for the pasta
  • 1/4-cup shallots, minced
  • 1-teaspoon coarse salt, plus more for pasta water and seasoning
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup loosely packed mixed fresh herbs, such as italian parsley, tarragon, thyme, sage, very finely chopped
  • 1/4-cup snipped fresh fennel fronds feathery leaves only, very finely chopped
  • freshly ground pepper
  • 1-pound fusilli or other pasta
  • lemon wedges
  • 2 tablespoons roughly chopped almonds