Seared Scallops with Charred Tomato Sauce over Sautéed Fennel

I've been traveling the past several; weeks and I couldn't access this blog as I forgot to bring my password so I didn't get to post - I was locked out!  So now that I am home, I am behind  on posting as I did cook in England at the Airbnb and have several new recipes for you the next few days. Here's the first one that I think some of you might really want to make as it was so good!

I cooked this the night before I left, splurging on some great big Scallops and making a divine Charred Tomato Sauce. Scallops are one of the easiest foods to cook and only require that you don't turn them until they are fully browned.  

Scallops with Charred Tomato Sauce over Sautéed Fennel

6 large Sea Scallops, patted dry, sprinkled with Salt and Pepper

2 Tablespoons Vegetable Oil

3 cups Cherry Tomatoes, washed

2 Tablespoons Olive Oil

2 Tablespoons minced Shallots

1 Tablespoon Butter

¼ teaspoon Salt

pinch of Sugar

¼ cup White Wine

2 Tablespoons Water

Heat a cast iron skillet and add the Vegetable Oil.  Place Scallops in the pan and cook, without touching until the bottoms are browned. Turn over and brown the other side.  Remove to a plate.

Then add in the Olive Oil and the Tomatoes and roll them around using the handle and a oven mitt until the Tomatoes are charred. Remove about 1/3 of the Tomatoes that are mostly whole to a plate to use for garnish. Then add in the Butter and the Shallots. Cook until the Shallots soften and the Tomatoes start to collapse. Add Salt, Sugar, White Wine and Water. Bring to a boil and turn off heat. Remove sauce to a mixing bowl and puree with a stick blender.  

For Sautéed Fennel

2 heads of Fennel, stalks and bottom trimmed off and cut into thin slices

2 Tablespoons Butter

1/4 teaspoon Salt

In a non-stick frying pan, melt the Butter and add in the Fennel slices. Sprinkle with Salt and sauté until the fennel softens and begins to turn a light golden brown.

Place the Fennel in the center of a serving plate. Place Scallops on top and the reserved Charred Tomatoes around the outside edge. Spoon the Charred Tomato Sauce over the top and serve.

Five Element Analysis

Scallops are a food from the Water Element.  Charred Tomatoes contribute the Fire Element, especially the way they are cooked. The Wine adds even more Fire. Fennel is one of the few Metal vegetables and the Shallots and Butter bringing in even more Metal. The bit of Olive Oil gives just a hint of the Wood Element so a Kale Salad or a green vegetable would be a good addition. And of course, don't forget the Earth Element which is easily added as a dessert for Five Element balance!