Recipes

Name: Scallops with Roasted Fennel and Brown-Buttered Pine Nuts
Ingredients: 1 large or 2 small heads fennel, fronds reserved; 2 lemons, halved; 1 teaspoon sugar; 1 tablespoon kosher salt, plus additional as needed; Extra-virgin olive oil, as needed; 12 very large dry-packed sea scallops (about 1¼ pounds; ask fishmonger for “u10” scallops); Salt, to taste; 6 tablespoons European style or cultured butter; ½ cup pine nuts

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