Spanish Scallops with Garlic Cream Tomato Jam
Elevate your dinner table with these luxurious Spanish Scallops with Garlic Cream Tomato Jam, a dish that masterfully balances elegance and bold flavors. Succulent, pan-seared sea scallops are paired with a velvety garlic cream sauce and a tangy-sweet tomato jam made from simmered cherry tomatoes, balsamic vinegar, and a touch of sugar. This recipe highlights Spanish-inspired elements and marries them with refined cooking techniques, such as achieving a perfect golden crust on the scallops. Perfect for a dinner party or a romantic evening, this dish is not only visually stunning but also bursting with complex aromas and rich, layered taste. Serve these scallops over the tomato jam for a pop of color and flavor, and finish with a sprinkle of fresh parsley for an earthy garnish. Ready in just 45 minutes, this impressive dish is surprisingly approachable, making it ideal for home chefs looking to create restaurant-quality meals. Keywords: Spanish scallops, garlic cream, tomato jam, seared scallops recipe, elegant seafood dinner, Spanish-inspired cuisine.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cherry tomatoes
- 1 tablespoon White sugar
- 1 tablespoon Balsamic vinegar
- 4 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Begin by preparing the tomato jam. Heat 1 tablespoon of olive oil in a small saucepan over medium heat.
Add cherry tomatoes, 1 tablespoon of sugar, a pinch of salt, and 1 tablespoon of balsamic vinegar to the saucepan. Stir to combine.
Cook the tomatoes, stirring occasionally, until they burst and reduce to a thick jam-like consistency, about 12-15 minutes. Set aside to cool slightly.
Pat the scallops dry with a paper towel and season both sides with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter starts to foam.
Add the scallops in a single layer and sear for 2-3 minutes per side, or until a golden crust forms. Avoid overcrowding the pan. Remove scallops and set aside on a plate.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Add 1 cup of heavy cream to the skillet and simmer, stirring, until the sauce thickens slightly (about 3-4 minutes). Taste and adjust seasoning as needed.
Return the scallops to the skillet and spoon the garlic cream sauce over them. Let them warm through for 1-2 minutes.
To plate, spoon a dollop of tomato jam onto each plate. Place scallops on top and drizzle with garlic cream sauce. Garnish with chopped parsley if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 20.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1800 mg | 38% | |
*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.
