Seared Scallops With Fennel and Cherry Tomatoes
Ingredients
- 3 tablespoons plus 2 teaspoons olive oil
- 16 sea scallops (about 1½ 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
- ½ cup dry white wine
- 1 pint grape tomatoes
- 8 slices baguette, toasted
- 1 clove garlic, peeled
Instructions
Seared Scallops With Fennel and Cherry Tomatoes serves 4 original recipe by Real Simple.
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