Seared Scallops With Fennel - cooking recipe

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

Preparation

Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
Return scallops, browned side up, and cook through, 2 to 3 minutes.
Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
Sprinkle scallops with reserved fennel fronds and serve with baguette slices.