Seared Scallops With Jammy Cherry Tomatoes
Updated February 5, 2024
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ 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
Nutritional analysis per serving (4 servings)
16 grams carbs; 50 milligrams cholesterol; 278 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 4 grams fiber; 745 milligrams sodium; 16 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add the wine and cook until about half the liquid has evaporated.
- Step 3
Add the tomatoes, ½ teaspoon kosher salt and ¼ 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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Why not do this in reverse order, searing the scallops first? That way, the cooking tomatoes can deglaze the pan and the scallops can be added last, all without draining or wiping the skillet.
This was so flavorful! One comment asked why not do the scallops first and then deglaze with the tomatoes; that sounded like a more logical approach, but I realized in doing so your scallops have to sit out and wait for the tomatoes to simmer... and there is no good way to reheat a scallop. So, I made it in the recipe’s original order of operations. I had a lot of the broth leftover, and thought it would taste great with steamed mussels and clams. So round 2 was equally awesome!
I think it’s always helpful to pre-cook the tomatoes in a very hot oven - 450 - for maybe 10-15 minutes to help get that caramelized taste. Works in most recipes that call for pan-cooking cherrry tomatoes.
While delicious, I found it could have used a little more flavor. I grilled some large tomatoes and a bit of jalapeno, threw them in the blender, and then added them to the skillet of tomatoes and wine at the end. It was outstanding.
I have made this now a bunch of times and it never disappoints. I used large shrimp this time…delicious substitute. I added a bit of water to tomatoes while cooking to increase sauce.
Too late now, but a pint of cherry tomatoes is not equivalent to a pound. At the current price of $2.99/pint and the price of scallops, this becomes a meal that only kings could afford.