Instructions: Prepare a charcoal fire or preheat a stovetop grill.

Slice the fennel bulb vertically into 1/4-inch thick fans. Lightly toss the slices in olive oil, season with salt and pepper, and grill over medium coals until attractively marked on both sides and tender, about 10 minutes. Set aside.

Lightly toss the scallops in olive oil and season with salt and pepper. Grill until done, approximately 2 to 3 minutes per side. Be careful not to overcook, the centers should still be slightly translucent.

To serve, divide the fennel slices and pepper triangles among the plates, place 3 scallops on top for each plate, and drizzle a tablespoon or two of Lemon-Tarragon Vinaigrette over the scallops. Garnish with tarragon and serve immediately.

This recipe yields 4 servings.

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