This was really good. Not too much work, easily attained and fresh ingredients and straightforward preparation for a restaurant-quality recipe. I was so happy to find this recipe when my food box had a small fennel bulb and my grocery store had scallops on sale. Do heed the note and use dry-packed scallops if you can find them (I could not); I let them drain and blotted out as much moisture as possible, but they still did not develop much of that beautiful and tasty crust. The relish was totally wonderful (I used canned tomatoes, which were fine), and we were a bit disappointed that there was none left over. If I can ever find dry-packed scallops (and sustainable), this will be my go-to preparation.
Seared Scallops with Tomato-Fennel Relish
SuzanneM Posted: 08/01/13