Food & Cooking Recipes Ingredients Seafood Recipes Sea Scallops Over Shallot-Herb Pasta Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 14, 2019 Rate PRINT Share Close Photo: Elizabeth Cecil Servings: 4 Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small. Ingredients Kosher salt and freshly ground pepper ¾ pound spaghetti or linguine 3 shallots, minced (about ¼ cup) ½ cup plus 1 ½ teaspoons extra-virgin olive oil, plus more for grill 1 tablespoon fresh lemon juice 2 cups mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped 1 fennel bulb, trimmed, halved lengthwise, and thinly sliced crosswise, plus ¼ cup snipped fronds 24 sea scallops (about 1 ¼ pounds total), tough muscles removed Directions Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm. Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using. Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta. Cook's Notes Recipes reprinted from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small, From the Kitchens of Martha Stewart Living. Copyright 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Originally appeared: Martha Stewart Living, May 2019 Rate It PRINT