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.
“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 oil
12 large dry-packed sea scallops (about 12 oz. total)
¾ tsp. kosher salt, divided
¼ tsp. black pepper, divided
1 fennel bulb (about 8 oz.), thinly sliced
1 tsp. chopped fresh thyme
1/8 tsp. garlic powder
1 cup halved cherry tomatoes
Watercress 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.
Active time: 20 minutes
Total time: 20 minutes
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