Seared Scallops With Fennel

• 3 tablespoons olive oil
• 16 sea scallops (1 1/2 lbs)
• kosher salt
• fresh ground black pepper
• 1 fennel bulb, trimmed of stalks (reserving 2 tablespoons of the fronds)
• 1 onion, thinly sliced
• 8 ounces clam juice
• 1/2 cup dry white wine
• 1 pint grape tomatoes
• 8 slices baguette
• 2 teaspoons extra virgin olive oil
• 1 garlic clove, peeled

1. Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
2. Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
3. Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
4. Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
5. Return scallops, browned side up, and cook through, 2 to 3 minutes.
6. Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
7. Sprinkle scallops with reserved fennel fronds and serve with baguette slices.

olive oil, kosher salt, fresh ground black pepper, fennel bulb, onion, clam juice, white wine, grape tomatoes, baguette, extra virgin olive oil, garlic

Taken from www.food.com/recipe/seared-scallops-with-fennel-480698 (may not work)