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!
Servings: 2
Calories: 452kcal
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- 2 garlic cloves minced
- kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 14 oz. fire roasted diced tomatoes
- ½ 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