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…
Something to remember for this dish is that by poaching the Scallops in the sauce, they'll continue to cook with the residual heat from the sauce while plating / eating. I cooked mine for about 5 minutes and probably could have done 3:30.
I seared the scallops then added to sauce, also added a touch of lemon juice. Divine!
I used white wine instead of vermouth. It was good but not great. Next time I'll try vermouth.