Scallops are one of my favorite seafoods, and recently I’ve learned they’re not too hard to cook at home! I think people (including myself) get scared of cooking seafood because we’re certain there’s a reason it’s so much more expensive. Don’t get me wrong – scallops aren’t cheap by any means, but cooking them at home saves you money AND is a great way to impress! For your next date night, be sure to try out this pan-seared scallops and tomato dish from NYT Cooking. Definitely one of my favorite meals I’ve cooked so far! Also – if you’ve got a local fish market near you, I highly recommend sourcing your seafood from there – guaranteed to be fresh and a great way to support small businesses and local eats!
Scallops with Cherry Tomatoes
Ingredients
- 1 lbs large sea scallops (about 15)
- 1 lbs cherry tomatoes, cut in half
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp unsalted butter
- 1/4 cup dry white wine (e.g. Sauvignon Blanc)
- 1 lemon, juiced and zested
- 2 tbsp canola or vegetable oil
- fresh basil and mint, julienned for serving
- kosher salt
- black pepper
Instructions
- Heat a large skillet over medium-low heat and add the butter until melted. Add the shallots and cook for 3-5 minutes, stirring occasionally. The shallots should be tender, but not yet browned. Add the garlic and cook for an additional 30 seconds-1 minute.
- Add the wine and cook until about half the total liquid in the pan has evaporated.
- Add tomatoes, 1/2 tsp kosher salt, and 1/4 tsp black pepper and cook over medium heat for 10-12 minutes, stirring occasionally, until the tomatoes are soft and juicy. Transfer the contents of the pan (juices and all) into a bowl or dish to be used later.
- Wipe out the pan with a paper towel (be careful!), add the oil, and set it over medium-high heat until the oil is shimmering. Carefully add about half the scallops to the pan, making sure not to over-crowd them. Season them with salt and allow to cook without moving them for 2-3 minutes, until a nice brown sear is formed. Flip them and cook for 1 more minute before removing and setting on a plate. Continue to until all the scallops are cooked.
- Drain any oil leftover, and then add the tomato dish back to the pan, adding the juice from 1 lemon. Add the scallops back to the pan, nesting them among the tomatoes. Top with the lemon zest, mint, and basil before serving immediately.
- Enjoy!
