Seared Scallops With Jammy Cherry Tomatoes
30 min4 servings
Pan-seared scallops served over collapsed cherry tomatoes cooked with shallots, garlic, and white wine.
| prepPat scallops dry before cooking | ||||||
| 3 tablespoons unsalted butter | Melt butter, cook shallots 3–5 min | Add garlic, cook 30 sec–1 min | Add wine, reduce by half | Add tomatoes & seasoning, cook 10–12 min until collapsed | Transfer tomatoes to dish, wipe pan clean | Return tomatoes, lemon juice & scallops; top with zest, herbs & salt |
| 120 ml thinly sliced shallots | ||||||
| 2 garlic cloves, minced | ||||||
| 60 ml dry white wine | ||||||
| 450 g cherry tomatoes, cut in half through the stem | ||||||
| ½ teaspoon kosher salt | ||||||
| ¼ teaspoon black pepper | ||||||
| 30 ml grapeseed oil, plus more as needed | Sear scallops in oil, 2–3 min per side, in batches | |||||
| 16 large sea scallops (about 450 g), tough muscle removed | ||||||
| 1 lemon, halved | ||||||
| Julienned fresh basil and mint, for serving | ||||||
| Coarse sea salt, for serving | ||||||
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