Sea Scallops With Tomatoes and Shallot Butter

Name: Sea Scallops With Tomatoes and Shallot Butter
Total time: 15 min
Yield: 4 servings
Ingredients: 4 ripe plum tomatoes, about 1 pound; 2 tablespoons olive oil; 2 tablespoons butter; 1 1/2 pounds medium-size sea scallops; Salt and freshly ground pepper to taste; 4 tablespoons finely chopped shallots; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 tablespoon fresh lemon juice; 1/4 cup finely chopped parsley

By Pierre Franey

Updated March 3, 2023

Total Time: 15 minutes
Rating: 4(10)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4ripe plum tomatoes, about 1 pound
2tablespoons olive oil
2tablespoons butter
1½pounds medium-size sea scallops
Salt and freshly ground pepper to taste
4tablespoons finely chopped shallots
2sprigs fresh thyme or ½ teaspoon dried
1tablespoon fresh lemon juice
¼cup finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into ¼-inch cubes.
Step 2
In a nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.
Step 3
Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook the scallops.