This scallop recipe is from the November issue of Food and Wine magazine. Their recipe does not call for it to be served over pasta and it also calls for larger sea scallops. I used the smaller bay scallops because I wanted to turn this recipe into a sauce for my pasta. Enjoy!

Food and Wine Recipe

2 Tbsp. extra-virgin olive oil
1 pound sea scallops
Kosher salt and freshly ground pepper
1 medium fennel bulb-trimmed, halved and thinly sliced, fronds reserved for garnish
2 Tbsp. drained capers
2 Tbsp. fresh lemon juice, plus lemon wedges for serving
2 Tbsp. chopped flat-leaf parsley

1. In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.
2. Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.