Seared Scallops With Fennel and Cherry Tomatoes

Seared Scallops With Fennel and Cherry Tomatoes
Jonny Valiant
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Hands-On Time
30
minutes
Total Time
30
minutes
Serves 4

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.

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