Seared Scallops With Fennel and Cherry Tomatoes

Ingredients Serves 4

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.