Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“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.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Seared Scallops With Fennel