How to cook Seared Scallops With Jammy Cherry Tomatoes

Seared Scallops With Jammy Cherry Tomatoes

Yield : 4 serving

Time : 25 mins

The straightforward, summery supper is an update that in-season produce and new fish sparkle most splendid with little whining.

 Singed scallops are matched with cherry tomatoes that are cooked in white wine and spread until they're self-destructing, and the entire thing is done with a sprinkle of new spices and lemon zing. 

A balance of easygoing and exquisite, this dish is best served directly from the skillet, with a major green serving of mixed greens, a decent portion of bread and the remainder of the wine.

INGREDIENTS 

• 3 tablespoons unsalted butter
• ½ cup thinly sliced shallots (about 2 shallots)
• 2 garlic cloves, minced
• ¼ cup dry white wine, such as muscadet or sauvignon blanc
• 1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
•  Kosher salt and black pepper
• 16 large sea scallops (about 1 pound), tough muscle removed
• 2 tablespoons grapeseed oil, plus more as needed
• 1 lemon, halved
•  Julienned fresh basil and mint, for serving
•  Coarse sea salt, for serving

PREPARATION 

STEP 1

1. Heat a large (12-inch) skillet over medium-low and add the 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 for 30 seconds to 1 minute, until fragrant.

STEP 2

1. Add the wine and cook until about half the liquid has evaporated.

STEP 3

1. Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
2. STEP 4
3. Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

STEP 5

1. Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.