Creamy Pan-Roasted Scallops With Fresh Tomatoes

By Melissa Clark

Updated Feb. 21, 2025

Creamy Pan-Roasted Scallops With Fresh Tomatoes
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
5(3,204)
Comments
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In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Featured in: Sea Scallops Farmed in Maine Aren’t Just Sustainable. They’re Helping Their Habitat.

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Ingredients

Yield:4 servings
  • 2tablespoons unsalted butter
  • ¼cup thinly sliced shallots or red onion
  • Pinch of celery seeds
  • Salt and black pepper
  • 2cups chopped fresh tomatoes
  • ⅔cup dry white vermouth, dry white wine or clam juice
  • 4teaspoons Worcestershire sauce
  • 1cup heavy cream
  • 2pounds sea scallops, patted dry
  • ½cup chopped fresh chives, plus more for garnish
  • ½cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

472 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 31 grams protein; 1018 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.

  2. Step 2

    Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.

  3. Step 3

    Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

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5 out of 5
3,204 user ratings
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Comments

marcy

a Mario Batalli tip - sear scallops on one side only, do not flip, remove from pan. When sauce done return scallops for only briefest of warmings. They're actually ready to eat after that one sided sear.

acecil

I'm curious about opinions on this recipe. I love a scallop with a good sear and in this recipe they are essentially poached. I'm thinking of searing my scallops and serving over the sauce. Thoughts? Anyone try this?

#enjoyagoodrecipe

Although I understand you wanting to sear the scallops I think of this recipe more like making shrimp scampi. The scallops are going to cook in the sauce while absorbing more of that delicious flavor. Just my thoughts…

Francis

I love this dish, sweet scallops in a creamy, tomato-based sauce, serve with bread. Just heaven

Frank Smith

I have made this wonderful recipe for guests several times. I always follow the directions explicitly. As others have pointed out the scallops are poached and not seared. I continue to be baffled as to why it is called "pan roasted".

KT

POACH. Let me repeat. POACH the scallops. These are divine as is. Do not sear them. I repeat turn the high heat down, walk away (for 3-6 minutes) and POACH these beauties.

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