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These buttery, melt-in-your-mouth Seared Scallops will have you feeling like you're eating in a fancy restaurant, not your own kitchen. You'll be shocked at how quickly this meal comes together and just how wonderful it tastes!
Today I'm excited to share these easy and delicious seared scallops with you!
My favorite things about this book are that the recipes are approachable, incredibly flavorful (as all of Jessica's recipes are) and that there's a photo to accompany every recipe! I don't know about you, but when I'm cooking from a cookbook, I like to see what the final product should look like.
Plus, I was fortunate enough to get to help with the food styling on this book, which also meant that I was able to taste test many of the recipes ahead of time. Two words: SO GOOD.
- Scallops are pan-seared, so they're slightly browned and crispy on the outside but perfectly tender inside
- The tomato cream sauce is a combination of fire roasted tomatoes, shallots and cream -- the easiest homemade sauce you'll ever make!
Though this is not my recipe, I'm going to provide a few easy substitution options and further clarification on the below:
Scallops: Fresh or frozen; if using frozen, make sure to thaw them ahead of time
Shallot: Don't omit! The shallot adds more flavor and pairs really well with the garlic. If you're in a pinch, I imagine you can substitute ¼ cup diced sweet onion instead.
Brown sugar: Again, I wouldn't omit, but you can substitute a different kind of sugar if you prefer.
Fire roasted tomatoes: My favorite! You should be able to find them at almost any grocery store these days. I rarely use plain diced tomatoes -- simply put, fire roasted are just better!
Heavy cream: Can sub half and half; wouldn't use dairy-free milk though. You want the sauce to be CREAMY.
First: Make the sauce. Begin by sautéing the shallot and garlic with the olive oil in a saucepan, then stir in the brown sugar, tomato paste, basil, and oregano and cook for 5 minutes. Next, add the tomatoes and simmer for 10 minutes.
Second: Blend. Transfer the sauce to a blender (or use an immersion blender) and pulse until smooth. Pour the sauce back into the saucepan and stir in the cream.
Third: Pan-sear the scallops. Pat the scallops dry with a paper towel, then heat butter in a large saucepan or skillet. Once the butter is melted and golden brown, add the scallops, making sure not to over-crowd the pan, and cook them for 1-2 minutes per side.
Fourth: Combine. Serve the scallops over the tomato cream sauce, and drizzle any of the leftover brown butter over top.
Tips and tricks
-Make sure to pat the scallops dry before searing them; that way, they get crispy on the outside.
-While you can use any size scallops, I recommend opting for medium-large scallops because they're easier to sear.
More delicious seafood recipes:
Seared Scallops with Tomato Cream Sauce
- Heat a pot or large skillet over medium heat and add the olive oil. Add the shallot and garlic with a pinch of salt. Cook, stirring often, until softened. Stir in the brown sugar, tomato paste, basil, and oregano and cook for 5 minutes.
- Stir in the fire roasted tomatoes. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Transfer to a blender and puree or use an immersion blender to smooth it out.
- Pour the sauce back into the pot and heat on low. Stir in the cream. Turn off the heat.
- Heat a large saucepan over medium heat and add the butter. Pat the scallops dry with a paper towel and sprinkle with salt and pepper. Wait until the butter just begins to brown, then add the scallops in a single layer -- do not crowd the pan. You may need to work in batches.
- Cook the scallops for 1 to 2 minutes per side. Serve the scallops over the tomato cream sauce, drizzling any extra brown butter from the skillet on top. Enjoy!