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!
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!