Ingredients

• 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

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Instructions

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