½teaspoonFennel Seed(Anise seed is a good substitute)
¼-1/2teaspoonChili FlakesAdjust to your taste preference
1cCherry Tomatoes, halved(About 15 tomatoes)
¾cDry Unoaked White Wine(Sauvignon Blanc is my preference)
¾cVegetable Broth(Chicken Broth works equally well)
2lbSwimming Scallops, fresh or frozen, still in shell and rinsed.
Salt and Pepper to taste
Optional: Chopped parsley and chive flowers for garnish
Instructions
Heat oil in a large saucepan that has a lid on medium heat. Add shallot and garlic and cook until translucent then stir in fennel and chili flakes, cook one more minute.
Add tomatoes and continue cooking until just starting to break down, then add wine and bring to a boil for 2 minutes (to burn off some of the alcohol) then add broth and return heat to medium. Taste and add salt and pepper at this point if needed.
Once liquid is at a high simmer or low boil, add scallops all at once and put lid on. Cook until all the scallops are opened, approximately 4-5 minutes. Toss gently with parsley and chive flowers if using and serve in bowls with crusty bread and a glass of that Sauvignon Blanc!
*Optional: If wanting to add pasta, add pasta that's been cooked to al dente (cooked but still a bit firm to the bite) right after the scallops are cooked and toss through with the herbs. The pasta will soak up a bit of the steaming liquid and make a lovely sauce.
Notes
Be careful not to overcook the scallops. Once overcooked, they get rubbery and lose their sweet mild flavor.