Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
Try it, you’ll like it!
Scallops with Fennel & Cherry Tomatoes
8 large scallops
half box of cherry tomatoes, halved
1 Fennel bulb, sliced
1 shallot, sliced
1 clove of garlic, minced
2 Tablespoons of capers
Salt & Pepper
Flour for dredging
Saute the fennel, garlic and onions in a little olive oil and some salt & pepper until softened. Add tomatoes and a little bit of water and cook down. Lastly add the capers.
Meanwhile, pat the scallops dry and season with salt and pepper. Dredge them in flour on both sides.
On a hot pan add a little butter/oil and cook the scallops for a few minutes on each side. You don’t want to overcook.
Plate the scallops on top of the sauce and enjoy!