Scallops with Fennel & Cherry Tomatoes


  • 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



  • 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.
  • 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.
  • 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.