Ingredients
2 tblespoons olive oil
1 lb scallops
2 tblespoons sweet butter
1 medium fennel bulb trimmed, halved and thinly sliced
2 tblespoons drained cpaers
2 tblespoons fresh lemon juice & lemon wedges
2 tblespoons fresh flat leaf parsley chopped
kosher salt
pepper
Preparation
heat olive oil in skillet saute scallops 2-3 minutes per side and transfer to a platter and keep warm melt the butter in skillet, add sliced fennel and capers and cook stirring until fennel is crisp tender for 2-3 minutes stir in lemon juice and parsley, season with salt and pepper and spoon over the scallops serve with lemon wedges
