Skewered Sea Scallops With Lemon-Fennel Dressing Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
92%
CHOL
5%
SOD
18%

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Ingredients for 4 servings

2 tablespoons red wine vinegar

2 lemons, halved and grilled

3 tablespoons olive oil

Lemon-Fennel Dressing, recipe follows

2 tablespoons fresh lemon juice

2 cloves garlic, finely chopped

8 wooden skewers, soaked in water for 30 minutes

Salt and freshly ground black pepper

3 tablespoons Pernod

2 tablespoons finely chopped fresh fennel tops

1 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

12 sea scallops

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