Seared Scallops with Blistered Tomatoes and Fennel
This seafood dish is a slam-dunk! It’s fast, simple, delicious and so pretty. This is a great meal to make on a warm spring or summer’s night. It’s very light but so satisfying. You can substitute shrimp or any white, meaty fish for the scallops.
1 closed fist = 2 green lights, 1 yellow light
- 1 tablespoon olive oil
- 12 large sea scallops
- Salt and fresh ground pepper
- 2 bulbs fennel, sliced thin
- 2 cloves garlic, sliced thin
- 1 teaspoon fresh thyme
- 2 cups halved cherry tomatoes
- Lemon wedge
- Preheat the oven to 350 degrees. Lightly coat a medium, ovenproof skillet with olive oil and heat over high. Rinse scallops under cold water to remove any sand. Pat the scallops dry, remove the small rectangular tag of muscle on the side of the scallop.
- Season with salt and pepper and sear in the hot pan for 2 minutes per side. Transfer to the oven and bake for 5 – 7 minutes, until no longer opaque in the middle.
- In the meantime, heat another pan over medium high. Drizzle with oil. Add fennel, garlic, thyme, salt and pepper. Sauté for 5 minute. Add cherry tomatoes and cook for another 5 minutes.
- Divide the fennel mixture between 4 plates. Top with scallops and micro greens. Squeeze a lemon wedge over each and serve.