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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:



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.