Ingredients
2 tablespoons butter
1 Blackwood fennel bulb
2 tablespoons drained capers
½ lemon juiced
2 tablespoons chopped Blackwood parsley
1 tablespoon avocado oil
1 pound sea scallops
Steps
- Trim fennel, cut in half and slice thinly.
- Melt butter in a cast iron skillet over medium heat, add the sliced fennel and capers and cook on high heat. Once the fennel is tender, squeeze half a lemon over the fennel, toss in parsley, and add a pinch of salt.
- Remove all veg from the cast iron, increase the heat to high, and add the oil.
- Season the scallops generously with salt. When the cast iron is ripping hot, sear the scallops until golden brown (about 2 minutes), flip and cook for 2 more minutes.
- Plate scallops around fennel and serve with a lemon wedge.
