SAUTEED SCALLOPS WITH FENNEL AND RED PEPPER

By joanmarie

This light, vibrant seafood dish was created by one of my interns. Scallops are low in calories and packed with lean protein, making this an ideal entrée for people looking to lose weight or manage diabetes.

Ingredients

• 8 large sea scallops
• 1/4 teaspoon salt, Kosher
• 1/4 teaspoon pepper, black ground
• 1 tablespoon oil, olive
• 1/2 medium onion(s), red, thinly sliced
• 1 medium fennel bulb(s), thinly sliced
• 1 medium pepper(s), red, bell, sliced
• 1/2 cup(s) wine, white
• 1/2 cup(s) clam juice
• 1 tablespoon basil, fresh, thinly sliced, for garnish (optional)

Details

Preparation time 10mins
Cooking time 30mins
Adapted from JOYBAUER.COM

Preparation

Step 1

Pat the scallops dry with a paper towel and season with the salt and pepper.



2. Heat the olive oil in a large skillet over medium-high heat. Add the scallops to the pan and cook on one side for 2 to 3 minutes, or until browned. Transfer the scallops to a plate.



3. Reduce the heat to medium. Add the onion, fennel, and bell pepper to the skillet, and sauté until soft, about 10 minutes.



4. Add the white wine and clam juice and simmer until slightly thickened, about 5 minutes.



5. Add the scallops back to the pan and cook for 2 minutes, or until just cooked through. Garnish with the basil (if using).