Categories: Seafood- scallops

Ingredients

• 2 large or 3 small fennel bulbs
• 1/2 tsp. finely shredded lemon peel(set aside)
• 3 Tbsp. lemon juice
• 2 Tbsp. canola oil
• 2 cloves garlic, minced
• 1/2 tsp. fennel seeds, crushed
• 1 1/4 to 1 1/2 lb. fresh sea scallops (12 to 16 scallops)
• 2 Tbsp. shaved Parmesan cheese

Directions

1. Preheat oven to 375 degrees. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside.
2. Quarter fennel bulbs; remove cores. Cut bulbs into 1/2 inch thick slices ( about 3 cups). Place fennel in prepared baking dish. Stir in 2 Tbsp. of the lemon juice, 1 Tbsp. of the oil, the garlic and 1/4 tsp. black pepper.
3. Roast, uncovered, 25 minutes, stirring occasionally. Stir in remaining 1 Tbsp. lemon juice and the fennel seeds. Roast, uncovered, 10 minutes more or until fennel is tender and browned on edges. Remove from oven. Stir in lemon peel.
4. Meanwhile, rinse scallops; pat dry with paper towels. Sprinkle scallops with 1/8 tsp. salt. Coat an extra-large nonstick skillet with cooking spray. Pour the remaining 1 Tbsp. oil into skillet; heat over medium-high heat. Add scallops. Cook 7 to8 minutes or until scallops are opaque and lightly browned, turning once halfway through cooking.
5. Spoon roasted fennel onto a serving platter. Top with scallops and parmesan.

6. per serving 256 cal., 16 carbs.

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