Sea Scallops With Tomatoes and Shallot Butter
Updated March 2, 2023
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
4 ripe plum tomatoes, about 1 pound
2 tablespoons olive oil
2 tablespoons butter
1 ½ pounds medium-size sea scallops
Salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
2 sprigs fresh thyme or ½ teaspoon dried
1 tablespoon fresh lemon juice
¼ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
13 grams carbs; 56 milligrams cholesterol; 262 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 2 grams fiber; 739 milligrams sodium; 22 grams protein; 4 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
Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into ¼-inch cubes.
- Step 2
In a nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.
- Step 3
Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook the scallops.
Private Notes
Comments
Lovely preparation for sea scallops. Easy and Tasty.