Instructions: To make the vinaigrette: Combine all the ingredients except the oil, salt and pepper in a large bowl. Whisk in the oil slowly to form the vinaigrette; it should be very light in body. Taste for seasoning, adding salt and pepper to taste. Store refrigerated for up to 3 days.

Preheat a charcoal grill until the coals glow red, with white ash around the edges. Slice the fennel bulb lengthwise into 1/4-inch-thick slices. Lightly brush with olive oil and season with salt and pepper. Grill the fennel over the hot coals until attractively marked and crisp-tender. Arrange the fennel on warm plates and set aside.

Lightly brush the scallops with olive oil and season with salt and pepper. Grill the scallops over the hot fire until nicely colored, about 2 minutes, then turn and continue cooking 2 to 3 minutes; be careful not to overcook the scallops - the centers should still be slightly translucent. Cooking time will depend on the thickness of the scallops.

Arrange the scallops on top of the fennel along with the garnish ingredients. Drizzle the lemon-tarragon vinaigrette over to taste and serve immediately.

This recipe yields 4 servings.

Comments: If jumbo sea scallops are not available, use about 1 pound sea scallops and skewer them before grilling.

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