Scallops with a Sweet, Creamy Tomato Sauce

Scallops, Summer Scallops

Dinner, Scallops

French

Yield: 2

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Scallops with a Sweet, Creamy Tomato Sauce

Level: Easy

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Ingredients

• 8 large scallops
• Salt and pepper
• 2 tablespoons unsalted butter, divided
• 1 small shallot, thinly sliced
• 1 garlic, peeled and minced
• ¼ cup white wine
• ½ pound cherry tomatoes, cut in half
• 3 tablespoons half-and-half or cream
• ½ lemon, juiced (use the other half in your water or as more garnish)
• Chopped fresh herbs (basil, parsley, and/mint), finely chopped

Preparation

1. Pat the scallops dry, and sprinkle with salt and pepper on both sides. Set aside.
2. Heat a medium skillet over medium-low and add 1 tablespoon butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes until tender but not browned. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the wine and cook until about half the liquid has evaporated (this should happen fast).
4. Add the tomatoes and some salt and pepper and cook over medium heat, stirring occasionally, for 10 to 12 minutes until the tomatoes have released their juices and almost completely collapsed. Turn off the heat, add half-and-half or cream, and stir to incorporate.
5. Transfer the tomato sauce to a small bowl and cover with foil.
6. Wipe the pan clean, add the second tablespoon of butter to the skillet, and turn the heat to medium-high. When melted and bubbly but not yet browned, add the scallops, making sure to evenly space them in the pan. Cook without moving for 2 to 3 minutes until golden brown on the bottom. Flip and cook for 1 more minute. Turn off the heat and transfer the scallops to a paper-lined plate.
7. Divide the creamy tomato sauce among two medium plates, making sure to cover the entire surface. Place four scallops on each plate.
8. Add lemon juice and fresh herbs to the plate and serve immediately.

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