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:  Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes