I had forgotton how much I like sea scallops, I suppose because they are so expensive that I rarely buy them. I did, however, indulge, but that was when superstorm Sandy hit. Luckily for me, even though we lost all power, we still had gas to cook with and hot water! So, while the storm was raging outside, I grabbed the scallops so they wouldn’t go to waste. Do you think I am the only person on the planet who dines on sea scallops during hurricanes? Perhaps.
Seared Scallops With Fennel
- 3 tablespoons olive oil
- 16 sea scallops (1 1/2 pounds)
- kosher salt
- fresh ground black pepper
- 1 fennel bulbs, trimmed of stalks (reserving 2 tablespoons of the fronds for garnish)
- 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
Heat oil in a large skillet over medium-high heat. Pat scallops dry with paper towels, then season with salt and pepper. Brown scallops on one side for 2 to 3 minutes; remove to a plate.
Add fennel and onion to the skillet and season with salt and pepper. Cook until tender, about 5 to 6 minutes. Stir in the clam juice, wine, and tomatoes. Cook until slightly thickened, 6 to 8 minutes.
Return the scallops, browned side up, and heat until cooked through, 2 to 3 minutes.
In the meantime, rub the baguette slices with garlic and drizzle them with extra-virgin olive oil.
Serve scallops with baguette slices. Sprinkle with reserved fennel fronds, if desired.
Serves 4 people as main dish.
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