We had a bit of a change in plans during the week, so the Scallops with Fennel Grenobloise got pushed to Saturday night. Tony describes how he made this quick, tasty dinner.

To get started, I broke out the mandoline. After trimming the fennel bulb and cutting it in half, I used the mandoline to cut the fennel  into thin slices. Next I measured out the butter and capers, juiced one lemon, and chopped up two tablespoons of parsley. I put this all aside to have it ready to go.

I started heating the olive oil in a large, nonstick pan and while it was heating I seasoned the scallops with salt and pepper. I cooked the scallops over medium-high heat for about 2 1/2 minutes per side and then took them out of the pan.

I melted the butter in the pan, added the fennel and capers, and cooked everything over high heat for about 2 or 3 minutes, just until the fennel had started to get soft. I forgot to add the lemon juice and parsley, but simply sprinkled both over the fennel after I had plated the dish.

The scallops were cooked perfectly and the right balance of tender and chewy. The fennel provided a nice crunch to the dish and added a bit of sweetness, which was offset by the  brininess of the capers and the sourness of the lemon juice. We paired this up with a French white Burgundy for a lovely Saturday dinner that would have been just as easy to make on a weeknight.