— · Mains
Seared Scallops With Jammy Cherry Tomatoes
In this vibrant dish, seared scallops are paired with cherry tomatoes for an easy 25-minute dinner that feels a little bit fancy. The tomatoes are cooked in white wine and butter until they're falling apart, making this with any cherry tomatoes. The whole thing is finished with a sprinkle of fresh herbs and lemon zest. Best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.
Ingredients
Serves 4- 3 tbspunsalted butter
- ½ cupthinly sliced shallots (about 2 shallots)
- 2garlic cloves, minced
- ¼ cupdry white wine, such as muscadet or sauvignon blanc
- 1 lbcherry tomatoes, cut in half through the stem
- Kosher salt and black pepper
- 16 largesea scallops, tough muscle removed
- 2 tbspgrapeseed oil, plus more as needed
- 1lemon, halved
- Julienned fresh basil and mint, for serving
- Coarse sea salt, for serving
Method
- 01
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.
- 02
Add the wine and cook until about half the liquid has evaporated.
- 03
Add the tomatoes, ½ tsp kosher salt and ¼ tsp 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, then carefully wipe out the pan with a damp paper towel.
- 04
Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When very hot, add half the scallops, spacing them evenly, 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. Transfer to a plate and repeat with the remaining scallops, adding more oil if necessary.
- 05
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. Serve immediately.