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Seared Scallops With Fennel and Cherry Tomatoes


Seared Scallops With Fennel and Cherry Tomatoes Recipe

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

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