People.com Lifestyle Food Kristin Cavallari's Seared Scallops with Fennel and Tomatoes "This dish easily impresses without requiring much skill in the kitchen," says the author of the True Roots cookbook. By People Staff Published on March 28, 2018 10:00 AM Share Tweet Pin Email Photo: Victor Protasio “This dish easily impresses without requiring much skill in the kitchen,” says the author of the True Roots cookbook. Kristin Cavallari’s Seared Scallops with Fennel & Tomatoes 1 Tbsp. olive oil12 large dry-packed sea scallops (about 12 oz. total)¾ tsp. kosher salt, divided¼ tsp. black pepper, divided1 fennel bulb (about 8 oz.), thinly sliced1 tsp. chopped fresh thyme1/8 tsp. garlic powder1 cup halved cherry tomatoesWatercress or microgreens, for garnish (optional)Coarse or flaky sea salt 1. Heat oil in a large nonstick skillet over high. Pat scallops dry with a paper towel, and sprinkle both sides with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Add scallops to skillet, and sear on 1 side until browned, about 2 minutes. Flip and sear on other side until browned, another 2 minutes. Transfer scallops to a plate, and set aside. 2. Reduce heat to medium high; add fennel, thyme and garlic powder to skillet, and cook, stirring often, until golden brown, about 3 minutes. Sprinkle with remaining ½ teaspoon salt and 1/8 teaspoon pepper. Add tomatoes, and cook, stirring often, until charred, about 3 minutes. 3. Divide fennel mixture and scallops among 4 plates. Garnish with microgreens, if desired, and a pinch of sea salt. Serves: 4Active time: 20 minutesTotal time: 20 minutes Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more? Click here to subscribe to the People Food newsletter.