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Seared Scallops With Fennel

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“From "Real Simple" magazine.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
  2. Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
  3. Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
  4. Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
  5. Return scallops, browned side up, and cook through, 2 to 3 minutes.
  6. Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
  7. Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

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