Seared Scallops With Fennel |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Real Simple magazine. Ingredients:
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:
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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