A lovely way to add just the right amount of flavor to delicate scallops. Although these scallops have to be seared right before serving, they are a wonderful option as a first course.  The tomatoes and sauteed fennel along with toasted herbs are an ideal combination. My Mom gave me the giant scallop shells and they are the perfect way to serve these beauties. 

Click here for a link to the recipe from Food and Wine.