Seared Scallops With Fennel and Cherry Tomatoes

Seared Scallops With Fennel and Cherry Tomatoes
Jonny Valiant
To get a perfect sear on your scallops, make sure that they are very dry and that your oil is very hot.

Get the recipe for Seared Scallops With Fennel and Cherry Tomatoes.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3
tablespoons
plus 2 teaspoons olive oil
16
sea scallops (about 1 1/2 pounds), patted dry
kosher salt and black pepper
1
bulb fennel, thinly sliced, plus 2 tablespoons fronds
1
small onion, thinly sliced
1
8-ounce bottle clam juice
1/2
cup
dry white wine
1
pint
grape tomatoes
8
slices baguette, toasted
1
clove garlic, peeled

Directions

  1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper and cook on one side until just browned, 2 to 3 minutes; transfer to a plate.
  2. Add the fennel, onion, ½ teaspoon salt, and ¼ teaspoon 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.
  3. Meanwhile, rub the baguette slices with the garlic and, dividing evenly, drizzle with the remaining 2 teaspoons of oil. Sprinkle the scallops, vegetables, and cooking liquid with the fennel fronds and serve with the baguette slices.

 

Charlyne Mattox
June 2012

Nutritional Information

  • Per Serving
  • Calories 500
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 58 mg
  • Sodium 1,211 mg
  • Protein 38 g
  • Carbohydrate 51 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 117 mg
What does this mean? See Nutrition 101.