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Seared Scallops with Tomato-Fennel Relish

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Seared Scallops with Tomato-Fennel Relish

Seared Scallops with Tomato-Fennel Relish

This gluten free and pescatarian recipe serves 4. One portion of this dish contains approximately 7g of protein, 16g of fat, and a total of 209 calories. If you have vegetable oil, fennel bulb ; save some fronds, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

1
Lay scallops on a paper towellined plate and allow to come to room temperature, about 15 minutes. Season with 1/2 tsp. salt and let stand 5 more minutes. "Seasoning before cooking develops the best flavor," says Clark. Blot dry.
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SeasoningSeasoning
ScallopsScallops
SaltSalt
2
Meanwhile, make relish: If using fresh tomatoes, dip them in a large pot of boiling water, 10 seconds.
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TomatoTomato
DipDip
WaterWater
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PotPot
3
Let cool, then peel. (If using canned tomatoes, don't boil.) To seed tomatoes, simply cut them in half and squeeze. Core and dice fine.
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Canned TomatoesCanned Tomatoes
TomatoTomato
4
Heat 2 tbsp. butter in a large skillet over medium heat until it begins to brown.
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ButterButter
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Frying PanFrying Pan
5
Add onion, fennel, and a pinch of salt and cook until vegetables are soft, about 10 minutes.
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VegetableVegetable
FennelFennel
OnionOnion
SaltSalt
6
Add garlic and cook 2 minutes; add cumin and cook 1 minute more, stirring often. Stir in tomatoes and cook until sauce is glossy and thickened, about 8 minutes. Stir in the remaining butter "to emulsify the sauce a bit," then add parsley. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
TomatoTomato
ParsleyParsley
ButterButter
GarlicGarlic
CuminCumin
SauceSauce
7
Heat a large frying pan (cast-iron is best; with nonstick, you won't get a good crust) over medium-high heat until hot. Swirl in oil, then arrange scallops in a single layer in pan, with ample space around each. Cook without moving scallops until golden and crusty underneath, about 2 minutes; then turn and cook for about a minute.
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ScallopsScallops
CrustCrust
Cooking OilCooking Oil
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Frying PanFrying Pan
8
Remove from heat and let scallops sit in pan 1 minute; transfer to a plate, starting with the thinnest scallops.
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ScallopsScallops
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Frying PanFrying Pan
9
While scallops are cooking, spoon some relish into gratin dishes.
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ScallopsScallops
RelishRelish
10
Add a scallop or two to each. Top each with a dab of relish and a snippet of fennel fronds. "Any garnish should be part of the dish, and it should be eaten."
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ScallopsScallops
FennelFennel
RelishRelish

Equipment

DifficultyExpert
Ready In1 h, 30 m.
Servings4
Health Score8
Gluten Free
DietsGluten FreePrimalPescatarian
Dish TypesSide Dish
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