Scallops with Fresh Tomato Sauce
Elevate your seafood dining experience with this vibrant recipe for Scallops with Fresh Tomato Sauce. Perfectly seared large sea scallops boast a golden, caramelized crust, while a luscious sauce made from sweet cherry tomatoes, fragrant garlic, and a splash of dry white wine adds a fresh and tangy touch. Accented with delicate ribbons of fresh basil and a hint of zesty lemon juice, this dish is both elegant and easy to prepare in just 30 minutes. Serve these succulent scallops with crusty bread to soak up the flavorful sauce, or pair with pasta or a light salad for a restaurant-quality meal at home. This quick yet impressive recipe highlights fresh, wholesome ingredients and impeccable cooking techniques, making it a must-try for seafood lovers.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups cherry tomatoes, halved
- 2 garlic cloves, minced
- 0.25 cup dry white wine
- 0.25 cup fresh basil leaves, thinly sliced
- 1 tablespoon lemon juice
Instructions
Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of the scallops with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and bubbly.
Add the scallops to the skillet in a single layer, ensuring there is space between each scallop. Sear for 2 minutes on one side, without moving them, until a golden crust forms. Flip and cook for an additional 2 minutes. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce the heat to medium and add the minced garlic. Cook for 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Pour in the dry white wine and simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
Stir in the thinly sliced fresh basil leaves and lemon juice. Cook for 1 additional minute, allowing the flavors to meld together.
Return the seared scallops to the skillet and spoon the tomato sauce over them to reheat gently for 1-2 minutes.
Serve the scallops hot, spooned with the fresh tomato sauce. Garnish with extra basil if desired. Pair with crusty bread, pasta, or a simple salad for a complete meal.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
