Grilled Scallops with Fennel and Lime Butter

7 Reviews
83% would make this recipe again

Scallops are rich in vitamin B12 and potassium.

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Preparation : 10 min Cooking : 10 min
390 calories/serving

Ingredients

1 fennels 360 g
6 scallops, large 360 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 limes 70 g
1 egg yolks
3 tbsp butter, unsalted 40 g
1/2 tbsp olive oil 8 mL

Before you start

If you prefer to replace the large scallops with small ones, it may be better to thread them onto flat skewers to make turning them easier.

Method

  1. Prepare the fennels: Trim the stalk and feathery leaves. Discard the stalk but reserve the leaves. Remove any tough outer layers, then cut the bulbs lengthwise into thin wedges.
  2. Rinse the scallops and pat dry. Add salt and pepper.
  3. Cut half of the limes into wedges. For the other half, finely grate the zest and squeeze the juice into a small bowl. In a separate bowl, toss half of the juice and zest with the scallops.
  4. Separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. Put the yolks in a small bowl. Add the remaining lime zest and juice, then whisk until pale and smooth.
  5. Put the butter in a microwave safe container and melt it a few seconds in a microwave oven. Gradually whisk the melted butter into the yolk and lime mixture. Continue to whisk until thick and smooth. Finely chop the reserved fennel leaves and add them to the mixture. Season with salt and pepper.
  6. Brush the fennel wedges with olive oil and cook them on a hot grill, for 3-4 min, turning them once. Add the scallops and cook another 3-4 min, turning them once, paying attention not to overcook them or they will dry out and get tough. Alternatively, cook the fennels and scallops in a very hot heavy-bottom pan.
  7. Serve with the lime butter and reserved lime wedges.

Observations

The unused lime butter may be kept in the refrigerator up to 2 days.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

390

Fat

24 g

36 %

Saturated 11.7 g
+ Trans 0.9 g

63 %

Cholesterol

230 mg

Sodium

430 mg

18 %

Carbohydrate

10 g

3 %

Fibre

4 g

14 %

Sugars

1 g

Net Carbs

6 g

Protein

36 g

Vitamin A

23 %

Vitamin C

32 %

Calcium

21 %

Iron

39 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin E, Zinc
Good source of  :
Calcium, Vitamin A, Vitamin C
Source of  :
Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
Low  :
Calories, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 4 ½
Fats 3 ½
More info
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Reviews

7 Reviews (6 with rating only) 83% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 07, 2009 | I would make this recipe again

Excellent. The fennel is "al dente", the sauce is yummy and the scallops delicious.

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