Sauteed Sea Scallops With Tomatoes and Zucchini
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds sea scallops
- 3small zucchini, about ½ pound
- 4small, ripe plum tomatoes
- 2tablespoons olive oil
- Salt and freshly ground pepper to taste
- 1tablespoon butter
- 2tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 2tablespoons fresh lemon juice
- 2teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
- 4tablespoons coarsely chopped basil or parsley
Nutritional analysis per serving (4 servings)
211 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 635 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
Halve each scallop crosswise, if ¾ inch thick or more. Set aside.
- Step 2
Trim the ends of the zucchini, and cut them into ⅛-inch slices.
- Step 3
Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
- Step 4
Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
- Step 5
In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
- Step 6
Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.
Private Notes
Comments
This was delicious. It cooks very fast, so you need to pay full attention. Cut recipe in half and it worked fine.
Fabulous recipe. I used parsley instead of basil which made this a Provençal style scallop recipe. My hubby says this is “a wow recipe”. PS, thick scallops only need a few minutes per side to brown, remove them while you heat up tomato, garlic and shallot, then return to the pan!
I agree with the previous reviewer that the NYT algorithm should promote this recipe. I made exactly as written and served with rice noodles for an easy, healthy and delicious meal.
This is a great recipe from 32 years ago. I made the green peppercorn spaghetti that accompanied this recipe when it was originally published in Pierre Franey's "60 Minute Gourmet" article from 1991. As the finishing sautéed scallops were a little soupy from my tomatoes, I added the al dente pasta and chopped peppercorns to the pan and swirled to let the pasta absorb some of the sauce. Took 20 minutes of prep and 10 minutes to cook. The NYT's algorithm should repost this. It's a classic.
Wonderful. I didn’t cut the scallops and cooked them first, removing them from the pan. Then I made the zucchini, and removed them, also. Then the garlic and shallots (probably doubled), tomatoes in butter (I had cherry tomatoes, halved), adding thyme instead of rosemary, and a pinch of sugar. I combined all. It took longer, but worth it in my opinion!