How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Scallops In Parchment With Fennel, Tomatoes, And Olives?

You need 9 ingredients. The key ingredients include: 1 pound (about 20) sea scallops, 2 small heads fennel, cored and thinly sliced, 1 pint grape tomatoes, halved, 1/2 cup pitted kalamata olives, halved, and more.

Is Scallops In Parchment With Fennel, Tomatoes, And Olives suitable as seafood?

Yes, Scallops In Parchment With Fennel, Tomatoes, And Olives falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Scallops In Parchment With Fennel, Tomatoes, And Olives?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops In Parchment With Fennel, Tomatoes, And Ol

Name: Scallops In Parchment With Fennel, Tomatoes, And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (about 20) sea scallops; 2 small heads fennel, cored and thinly sliced; 1 pint grape tomatoes, halved; 1/2 cup pitted kalamata olives, halved; 1 garlic clove, thinly sliced; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 1/4 cup dry white wine; 1 tablespoon olive oil

Try this homemade Scallops In Parchment With Fennel, Tomatoes, And Olives recipe the whole family will love. Made with scallops, heads fennel, grape tom…

This Scallops In Parchment With Fennel, Tomatoes, And Olives relies on simple, everyday ingredients such as (about 20) sea scallops, pint grape tomatoes, halved, garlic clove, thinly sliced and kosher salt. It comes together quickly and makes 4 servings, at about 75 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 pound (about 20) sea scallops
2 small heads fennel, cored and thinly sliced
1 pint grape tomatoes, halved
1/2 cup pitted kalamata olives, halved
1 garlic clove, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
1 tablespoon olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
75 kcal
Category
Seafood

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Scallops In Parchment With Fennel, Tomatoes, And Olives

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