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
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