Savory Sauteed Scallops With Cherry Tomatoes Food

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SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES



Seared Scallops With Jammy Cherry Tomatoes image

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
1/4 cup dry white wine, such as muscadet or sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Steps:

  • Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Add the wine and cook until about half the liquid has evaporated.
  • Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
  • Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
  • Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

SAVORY SAUTEED SCALLOPS WITH CHERRY TOMATOES



Savory Sauteed Scallops with Cherry Tomatoes image

I found this recipe in a magazine over 10 years ago. Since that day, I have served this dish to many scallop lovers - not one has been disappointed yet. Key is NOT to overcook the scallops. They cook VERY quickly. I like very flavorful dishes - usually double this sauce and serve the dish with couscous.

Provided by MrsEl

Categories     Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb fresh scallops
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
8 cherry tomatoes
1/4 cup dry vermouth
3 tablespoons fresh basil or 1 tablespoon dried basil
1/4 teaspoon salt

Steps:

  • Pat scallops dry.
  • In skillet over medium-high heat, melt butter and oil until very hot.
  • Add scallops; saute quickly until cooked.
  • (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
  • Add tomatoes to skillet and add remaining ingredients.
  • Increase heat to high and cook quickly to thicken sauce.

Nutrition Facts : Calories 377.1, Fat 20.2, SaturatedFat 8.4, Cholesterol 105.6, Sodium 742.5, Carbohydrate 8.7, Fiber 1, Sugar 1.8, Protein 39.1

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