Seared Scallops With Fennel

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1 pint grape tomatoes
• 8 slices baguette
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, peeled

Recipe

• 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, , 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.