Free Online Recipes
 |  

Sign Up login
 
 

Seared Scallops with Fennel and cherry tomatoes Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Seared Scallops with Fennel and cherry tomatoes

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 min.

Ingredients
3 tbsp. , plus 2 tsp. olive oil
16 sea s allops (about 1/2 cup)
kosher salt & black pepper
1 bulb fennel, thinly sliced, plus 2 Tbsp fronds
1 small onion, thinly sliced
1- 8 oz. bottle clam juice
1/2 cup dry white wine
1 pint grape tomatoes
 
8 slices baguette, toasted
1 garlic clove peeled

Instructions
Heat 3 Tbsp. of oil in a large skillet over medium-high heat. Season the scallops with 1/4 tsp. each salt & pepper and cook on one side until just browned , 2-3 minutes; transfer to a plate.
Add the fennel, onion, 1/2 tsp. salt, and 1/4 tsp. pepper to the skillet & cook stirring, occasionally, until the vegetables are just tender, 5 to 6 minutes, Add clam juice, wine & tomatoes and cook until cooked through, 2 to 3 minutes more.
Meanwhile, rub baguette slices with the garlic and, dividing evenly, drizzle with the remaining 2 tsp. of oil. Sprinkle the scallops, vegetables, and cooking liquid with the fennel fronds and serve with baguettes slices.


Originally Submitted
2/11/2017





0 Out of 5 from 0 reviews

You can add this Seared Scallops with Fennel and cherry tomatoes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.