Seared Scallops with Fennel and Cherry Tomatotes

By á-34570

Real Simple

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

Preparation

Step 1

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.