Large sea scallops
2 Tbsp extra-virgin olive oil, divided
1 fennel bulb (thinly sliced)
1 medium red onion (thinly sliced)
2 garlic cloves (diced)
1/4 cup of vegetable broth
2-3 Tbsp of Goat Cheese
Herbs de Provence
1. Pat scallops dry with paper towels. Sprinkle scallops with salt, pepper and Herbs de Provence. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side. Remove scallops from pan; keep warm.
2. Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add fennel slices, onion and garlic; sauté until softened (approximately 3-4 minutes). Stir in vegetable broth and goat cheese. Add scallops back to pan to warm through. Top with fresh basil. Serve immediately.
The Sauteed Onion and Fennel in a Garlic Herb Goat Cheese Sauce is also excellent over chicken.