Creamy Pan-Roasted Scallops With Fresh Tomatoes
Updated Feb. 21, 2025
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons unsalted butter
- ¼cup thinly sliced shallots or red onion
- Pinch of celery seeds
- Salt and black pepper
- 2cups chopped fresh tomatoes
- ⅔cup dry white vermouth, dry white wine or clam juice
- 4teaspoons Worcestershire sauce
- 1cup heavy cream
- 2pounds sea scallops, patted dry
- ½cup chopped fresh chives, plus more for garnish
- ½cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish
Nutritional analysis per serving (4 servings)
472 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 31 grams protein; 1018 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Step 2
Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Step 3
Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
Private Notes
Comments
a Mario Batalli tip - sear scallops on one side only, do not flip, remove from pan. When sauce done return scallops for only briefest of warmings. They're actually ready to eat after that one sided sear.
I'm curious about opinions on this recipe. I love a scallop with a good sear and in this recipe they are essentially poached. I'm thinking of searing my scallops and serving over the sauce. Thoughts? Anyone try this?
Although I understand you wanting to sear the scallops I think of this recipe more like making shrimp scampi. The scallops are going to cook in the sauce while absorbing more of that delicious flavor. Just my thoughts…
Follow the directions at least the first time. I love pan roasted scallops but these were delicious with the taste of the sauce more infused in them. Will definitely make again!!
Made the recipe yesterday evening precisely as described and it was delicious. To make this dish a quick weekday meal and more affordable next time I will use the small scallops instead of the fancy large sized ones, and use half-and -half to lower the calories a bit.
Fabulous! Big hit with my husband tonight. Best advice was from @marcy to sear the scallops first. Then just follow the directions and add scallops at the end to finish cooking. The sauce is scrumptious. Served with garlic bread and a green salad.