Scallops in Parchment with Fennel, and Tomatoes
Ingredients
16
oz (1 pound about 20)
sea scallops
2
small heads fennel, cored and thinly sliced
1
pint grape tomatoes, halved
1
garlic clove, thinly sliced
1/4
teaspoon
freshly ground pepper
1/4
cup
dry white wine
1
tablespoon
olive oil