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.

No additional tips available.

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

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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.

Seared Scallops With Fennel

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