Sweet Soy Glazed Scallops W/roasted Fennel and Baby Vidalia Onions

Ingredients

Soy Glaze:

2 tablespoons sweet soy sauce

1 teaspoon sweet thai chili sauce

2 teaspoons sesame oil

1 dash of fish sauce (optional)

Fennel and Vidalia Onions:

1 head of fennel

2 baby vidalia onions

3 cloves garlic, finely chopped

1/2 tablespoon whole coriander

2 teaspoons sweet soy sauce

Olive Oil

Salt and Pepper to taste

Scallops:

7 Sea Scallops

1 tablespoon chili oil

1 tablespoon sesame oil

1 tablespoon ground coriander

Salt and Pepper to taste

Preparation

Preheat oven to 400 F.

Cut the tops of the fennel off, cut in quarters and remove the core. Cut the tops off of the baby vidalia onions, as well of the rough root on the bottom. Cut the onions in half, or quarters (whichever you prefer).

Toss the fennel and onions with the garlic, sweet soy sauce, whole coriander, salt, pepper, and olive oil.

Place on a baking sheet and roast for 25-30 minutes.

Heat skillet on medium heat. Make sure the scallops are completely dry. I blotted mine with a paper towel to remove any moisture. The scallops will not get that lovely golden brown crust if they are wet. Season them with ground coriander, salt, and pepper.

Add oil to the pan and sear scallops. Do not move the scallops for at least 1-2 minutes to ensure that they get nicely browned. Turn s callops over and brown the other side. Scallops should be done in about 4 minutes (2 minutes per side), depending on their size. I do not suggest cooking scallops for much longer because they will become tough and chewy.