SCALLOPS SAUTEED WITH FENNEL AND TOMATOES
2 small fennel bulbs (1 1/2 cups chopped), 2 teaspoons olive oil, 12 ounces large scallops, 1 clove garlic, 2 tablespoons dry white wine, 1 teaspoon fennel seeds, Few shakes salt Freshly ground black pepper to taste, 3 medium tomatoes to yield 1 1/2 cups chopped.
1. Cut off and discard lacy stalks from fennel bulbs. Remove tough outer layer of bulbs and slice bulbs lengthwise and remove hard triangular cores. Cut into 1/2-inch cubes.
2. Heat large nonstick skillet until very hot. Reduce heat to medium high and add oil. Add the fennel and saute until fennel is softened, about 10 minutes.
3. Chop garlic. Wash and dry scallops and add to pan. Saute for 30 seconds. Stir in the wine, fennel seeds and season with salt and pepper and cook until liquid evaporates.
4. Wash, dry and coarsely chop tomatoes and add to pan. Cook just long enough to heat tomatoes.
Serves 2