Swimming Scallops, Fennel, & Tomatoes, in Ouzo & Cream

Ingredients:

4 pounds fresh or IQF swimming scallops

2 shallots, chopped fine
4 garlic cloves, chopped fine
1 bulb fennel, trimmed, cored and thinly sliced
1 large tomato, cubed
1/2 cup white wine
1/4 cup Ouzo
1/2 cup heavy cream
1/3 cup fresh basil leaves, torn
salt to taste

Directions:

Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.

Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in scallops, 1/2 the basil, and salt.

Do not thaw frozen scallops before steaming or cooking.

Cover saucepan, and continue cooking about 5 minutes, until the scallops have opened. Garnish with remaining basil and serve.