4 teaspoons olive oil
1 pound sea scallops, halved horizontally
2 tablespoons cornstarch
1 bulb fennel, stalks removed, bulb halved lengthwise and thinly sliced crosswise
1 medium zucchini (about 6 ounces), halved lengthwise a thinly sliced crosswise
4 cloves garlic, slivered
1 cup cherry tomatoes, halved
1 can (5 1/2 ounces) tomato-vegetable juice
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/3 cup fresh orange juice

4 teaspoons olive oil 1 pound sea scallops, halved horizontally 2 tablespoons cornstarch 1 bulb fennel, stalks removed, bulb halved lengthwise and thinly sliced crosswise 1 medium zucchini (about 6 ounces), halved lengthwise a thinly sliced crosswise 4 cloves garlic, slivered 1 cup cherry tomatoes, halved 1 can (5 1/2 ounces) tomato-vegetable juice 1/2 teaspoon salt 1/2 teaspoon dried tarragon 1/3 cup fresh orange juice

1. In a large nonstick skillet, heat oil over medium heat. Dredge scallops in cornstarch. Add scallops to skillet, and saute until golden brown, about 1 minute per side. With a slotted spoon, transfer scallops to a plate.

2. Add fennel, zucchini, and garlic to pan; cook, stirring frequently for 5 minutes, or until fennel is golden brown. Add tomatoes, tomato-vegetable juice, salt, and tarragon; cook until tomatoes begin to collapse, about 3 minutes.

3. Return scallops to pan and add orange juice; cook, stirring, until scallops are heated through, 1 to 2 minutes.