Seared Scallops with Fennel and Cherry Tomatotes

Real Simple

Seared Scallops with Fennel and Cherry Tomatotes
Seared Scallops with Fennel and Cherry Tomatotes

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbsp plus 2 tsp olive oil

  • 16

    sea scallops (about 1 1/2 lbs), patted dry

  • Kosher salt and black pepper

  • 1

    bulb fennel, thinly sliced, plus 2 tbsp fronts

  • 1

    small onion, thinly sliced

  • 1

    8-oz bottle clam juice

  • 1/2

    cup dry white wine

  • 1

    pint grape tomatoes

  • 8

    slices baguette, toasted

  • 1

    clove garlic, peeled

Directions

Heat 3 tbsp of the oil in a large skillet over medium-high heat. Season the scallops with 1/4 tsp each salt and pepper and cook on one side until just browned, 2 to 3 minutes; transfer to a plate. Add the fennel, onion 1/2 tsp salt, and 1/4 tsp pepper to the skillet and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Add the clam juice, wine, and tomatoes and cook until the liquid begins to thicken, 6 to 8 minutes more. Add the scallops, browned-side up, and cook until cooked through, 2 to 3 minutes more. Meanwhile, rub the baguette slices with the garlic and, dividing evenly, drizzle with the remaining 2 tsp of oil. Sprinkle the scallops, vegetables, and cooking liquid with the fennel fronds and serve with baguette slices.

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