Seared Scallops With Fennel and Cherry Tomatoes

scallops-fennel-cherry-tomatoes
Photo by Jonny Valiant
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 500 calories
    • 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

Ingredients

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