Seared Scallops With Fennel and Cherry Tomatoes

Seared Scallops With Fennel and Cherry Tomatoes
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2012

Nutritional Information

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

Quick Tip

Scallops
Want a perfect sear on your scallops? Make sure that they are very dry—and that the oil is very hot—before you add them to the skillet.

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