Creamy Pan-Roasted Scallops With Fresh Tomatoes
Updated Feb. 21, 2025
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons unsalted butter
- ¼cup thinly sliced shallots or red onion
- Pinch of celery seeds
- Salt and black pepper
- 2cups chopped fresh tomatoes
- ⅔cup dry white vermouth, dry white wine or clam juice
- 4teaspoons Worcestershire sauce
- 1cup heavy cream
- 2pounds sea scallops, patted dry
- ½cup chopped fresh chives, plus more for garnish
- ½cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish
Nutritional analysis per serving (4 servings)
472 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 31 grams protein; 1018 milligrams sodium
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 skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Step 2
Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Step 3
Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
Private Notes
Comments
a Mario Batalli tip - sear scallops on one side only, do not flip, remove from pan. When sauce done return scallops for only briefest of warmings. They're actually ready to eat after that one sided sear.
I'm curious about opinions on this recipe. I love a scallop with a good sear and in this recipe they are essentially poached. I'm thinking of searing my scallops and serving over the sauce. Thoughts? Anyone try this?
Although I understand you wanting to sear the scallops I think of this recipe more like making shrimp scampi. The scallops are going to cook in the sauce while absorbing more of that delicious flavor. Just my thoughts…
This is amazing as written. We also love this version: sub basil for chives, and add 8oz of fresh (straight off the cob or home flash frozen) corn at very end. Serve over ww pasta. And half and half works fine in place of heavy cream. I’ve also found it’s better if you peel tomatoes (get the best you can find). If they’re not super summer ripe, add a T of good tom paste, just as tasty!
I turned the sauce into a pasta sauce by adding some grated Parmesan (about 1/3 cup), and it was delicious! I used papparadelle noodles, as they are a favorite of mine with creamy sauces.
We liked this dish and will make it again but probably with smaller medium-size scallops so they and their flavors will become better distributed in the pasta. There were a few substitutions but none were off so far as to influence the overall subtle flavor. Enjoyed the fresh greens at the end so used a bit more adding basil. Also stayed with poaching as we have several favorite recipes that also do this and which enhance the sauce as well. Next time will turn the sauce way down at the end so the scallops will have longer in the sauce to impart their flavor without getting too chewy.