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
Details
Preparation time 30mins
Cooking time 30mins
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.
You'll also love
- Parmesan-Basil Garlic Bread 0/5 (0 Votes)
- Raspberry Walnut Vinaigrette 0/5 (0 Votes)
- Trout with Oyster Sauce 0/5 (0 Votes)
- Orange Ginger Turkey Meatloaf 0/5 (0 Votes)
- SALMON BAKE 0/5 (0 Votes)
- Sunshine Sweet Potatoes 0/5 (0 Votes)
- Cooking raw shrimp 0/5 (0 Votes)
- Bloody Mary Crawfish Jambalaya 0/5 (0 Votes)
Review this recipe