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seared scallops in a red sauce with fresh basil
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5 from 1 vote

Seared Scallops with Tomato Cream Sauce

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner
Cuisine: Italian
Diet: Gluten Free
Keyword: seared scallops
Servings: 2
Calories: 452kcal
Author: Erin

Ingredients

  • 1 tbsp olive oil
  • 1 shallot diced
  • 2 garlic cloves minced
  • kosher salt
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 14 oz. fire roasted diced tomatoes
  • 1/2 cup heavy cream
  • 1 lb. scallops thawed
  • black pepper to taste

Instructions

  • 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!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 452kcal | Carbohydrates: 29g | Protein: 31g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1284mg | Potassium: 665mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1808IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 3mg