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Pink Spiny Scallops in a Fennel & Garlic Cream Sauce

A quick delicious appetizer or finger food for any seafood feast!
Prep Time 10 mins
Cook Time 10 mins


  • Cutting Board
  • Deep Fryin Pan With Lid


  • 1 LBS Pink Spiny Scallops (Swimming Scallops)
  • 1/2 Cup Fresh Fennel Sliced thin
  • 3 Campari Tomatoes
  • 2 Shallots Minced
  • Garlic. Use to your preference (I may have used about 8 cloves)
  • 1/2 Cup White Wine
  • 1/2 Cup Seafood Stock
  • Splash of Heavy Cream
  • Sea Salt To Taste
  • Freshly Cracked Peppercorn To Taste
  • 3-4 TBSP Unsalted Butter
  • Glug of Extra Virgin Olive Oil
  • Birds Eye Chilli (To Your Spice Tolerance)


  • Add olive oil and butter to your pan. Melt over medium heat.
  • Add shallots and fennel. Sprinkle with Salt & Pepper and saute for 2-3 minutes.
  • Add garlic and tomatoes, saute until fragrant and tomatoes start to break down.
  • Deglaze the pan with white wine. Add seafood stock, and let simmer for a minute or two. Pour in heavy cream, birds eye chillis, and your scallops.
  • Place a lid over the pan and watch for scallops to open. Be careful not to over cook. It will take about 3-5 minutes for your scallops to open.
  • Pour your scallops and the sauce into a bowl, and serve with crunchy bread, extra melted butter, and dill or fennel for garnish.
  • Enjoy!