SEARED SCALLOPSWITH FENNEL AND CHERRY TOMATOES

Serves 4| Hands-On Time: 30m| Total Time: 30m

Ingredients

• 3  tablespoons  plus 2 teaspoons olive oil
• 16  sea scallops (about 1 1/2 pounds), patted dry
• kosher salt and black pepper
• 1  bulb fennel, thinly sliced, plus 2 tablespoons fronds
• 1  small onion, thinly sliced
• 1  8-ounce bottle clam juice
• 1/2  cup  dry white wine
• 1  pint  grape tomatoes
• 8  slices baguette, toasted
• 1  clove garlic, peeled

Directions

1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper and cook on one side until just browned, 2 to 3 minutes; transfer to a plate.
2. Add the fennel, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Add the clam juice, wine, and tomatoes and cook until the liquid begins to thicken, 6 to 8 minutes more. Add the scallops, browned-side up, and cook until cooked through, 2 to 3 minutes more.
3. Meanwhile, rub the baguette slices with the garlic and, dividing evenly, drizzle with the remaining 2 teaspoons of oil. Sprinkle the scallops, vegetables, and cooking liquid with the fennel fronds and serve with the baguette slices.

By Charlyne Mattox ,  June, 2012