Scallops with Herbed Raw Tomato Sauce
Elevate your seafood game with this vibrant recipe for Scallops with Herbed Raw Tomato Sauce—a perfect blend of elegance and simplicity. This quick yet impressive dish combines caramelized sea scallops with a refreshing, no-cook sauce made from sweet cherry tomatoes, fragrant basil, and fresh parsley, all brought to life with a hint of garlic, lemon juice, and a drizzle of silky olive oil. A key feature of this recipe is the perfect sear on the scallops, creating a golden crust that contrasts beautifully with the burst of herbaceous flavor from the raw tomato sauce. Prepped and cooked in just 25 minutes, this light and flavorful dish is ideal for a romantic dinner for two or a sophisticated appetizer. Serve it with crusty bread to soak up every last bit of the sauce, or pair it with a crisp white wine for an unforgettable seafood experience.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 1.5 cups cherry tomatoes
- 4 tablespoons extra-virgin olive oil
- 10 leaves fresh basil leaves
- 2 tablespoons fresh parsley
- 1 clove garlic, finely minced
- 2 teaspoons fresh lemon juice
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper, freshly ground
- 1 tablespoon unsalted butter
- 1 tablespoon neutral oil (e.g., vegetable or grapeseed oil)
Instructions
Begin by preparing the herbed raw tomato sauce. Halve the cherry tomatoes and place them in a medium mixing bowl.
Finely chop the basil and parsley, then add them to the bowl with the tomatoes.
Add 2 tablespoons of extra-virgin olive oil, the minced garlic, lemon juice, kosher salt, and freshly ground black pepper to the tomatoes. Stir gently to combine, then set aside to allow the flavors to meld while preparing the scallops.
Pat the sea scallops dry with paper towels, ensuring they are very dry to achieve a good sear. Season both sides of the scallops with a pinch of salt and black pepper.
In a large skillet, heat the neutral oil over medium-high heat until shimmering. Add the scallops in a single layer, spacing them apart to prevent overcrowding. Cook for 2-3 minutes without moving, until a golden crust forms on the bottoms.
Flip the scallops and add the butter to the skillet. Continue to cook for another 1-2 minutes, basting the scallops with the melted butter, until they are just cooked through and tender. Remove from the heat immediately to avoid overcooking.
To serve, spoon the herbed raw tomato sauce onto serving plates and arrange the scallops on top. Drizzle with the remaining 2 tablespoons of olive oil for added richness.
Garnish with additional fresh herbs if desired, and serve immediately.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 892 mg | 19% | |
*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.
