Seared Scallops With Fennel
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“From "Real Simple" magazine.”
Seared Scallops With Fennel
0 recipe photos
READY IN:30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 3 tablespoons olive oil
- 16 sea scallops (1 1/2 lbs)
- kosher salt
- fresh ground black pepper
- 1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
- 1 onion, thinly sliced
- 8 ounces clam juice
- 1⁄2 cup dry white wine
- 1 pint grape tomatoes
- 8 slices baguette
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, peeled
Directions
- Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
- Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
- Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
- Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
- Return scallops, browned side up, and cook through, 2 to 3 minutes.
- Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
- Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
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Seared Scallops With Fennel