Seared Scallops With Fennel Recipe

Name: Seared Scallops With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 16 sea scallops (1 1/2 lbs), kosher salt, fresh ground black pepper, and more.

Yes, Seared Scallops With Fennel falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Seared Scallops With Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions