Seared Scallops with Tomato-Fennel Relish

Name: Seared Scallops with Tomato-Fennel Relish
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter, divided; 118 milliliters diced fennel bulb (about 1/2 bulb); save some fronds for garnish; 2 Tbsps chopped flat-leaf parsley leaves; 3 garlic cloves, thinly sliced; 1 teaspoon ground cumin; 1 medium onion, finely diced; 0 teaspoons About pepper; 12 larges dry-packed sustainably farmed or diver-caught scallops; 1 teaspoons About fine sea salt; 2 Tbsps vegetable oil; 4 larges vine-ripened tomatoes or 5 whole canned tomatoes, drained

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

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.

Ingredients you will need

Seasoning

Scallops

Salt

Meanwhile, make relish: If using fresh tomatoes, dip them in a large pot of boiling water, 10 seconds.

Ingredients you will need

Tomato

Dip

Water

Equipment you will use

Pot

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.

Ingredients you will need

Canned Tomatoes

Tomato

Heat 2 tbsp. butter in a large skillet over medium heat until it begins to brown.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion, fennel, and a pinch of salt and cook until vegetables are soft, about 10 minutes.

Ingredients you will need

Vegetable

Fennel

Onion

Salt

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.

Ingredients you will need

Salt And Pepper

Tomato

Parsley

Butter

Garlic

Cumin

Sauce

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.

Ingredients you will need

Scallops

Crust

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and let scallops sit in pan 1 minute; transfer to a plate, starting with the thinnest scallops.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

While scallops are cooking, spoon some relish into gratin dishes.

Ingredients you will need

Scallops

Relish

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."

Ingredients you will need

Scallops

Fennel

Relish

Equipment

Pot

Frying Pan

Ingredients

Servings:

3Tbsps

butter, divided 118milliliters

diced fennel bulb (about 1/2 bulb); save some fronds for garnish 2Tbsps

chopped flat-leaf parsley leaves 3

garlic cloves, thinly sliced 1teaspoon

ground cumin 1medium

onion, finely diced 0teaspoons

About pepper 12larges

dry-packed sustainably farmed or diver-caught scallops 1teaspoons

About fine sea salt 2Tbsps

vegetable oil 4larges

vine-ripened tomatoes or 5 whole canned tomatoes, drained

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.