Seared Sea Scallops with Cherry Tomatoes
Saw this one on the NYT Cooking newsletter this week and it appealed to me. I haven’t had scollops in a while.
3 Tbs unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine (I like Chenin Blanc)
1 lbs. cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
16-20 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed or coconut oil, plus more as needed
1 lemon, with zest removed, halved
Julienned fresh basil for serving
Kosher salt and black pepper
- Heat a large (12-inch) skillet over medium-low and add 2 Tbs 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.
- Add the wine and cook until about half the liquid has evaporated.
- 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. Wipe out the pan with a damp paper towel.
- Pat the scallops dry. Add the oil to the skillet on 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.
- Drain any remaining oil and take the skillet off the heat.
- Deglaze the pan with another splash of white wine and add remaining butter. Return the tomato mixture to the skillet and squeeze in fresh lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the last Tbs of butter, zest of both lemon halves, basil and, and serve immediately.