Sea Scallops With Garlic and Tomatoes
Updated Feb. 3, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds fresh sea scallops, cut in half if large
- ¼cup milk
- ¼cup flour for dredging
- Salt and freshly ground pepper to taste
- 2tablespoons olive oil
- 2teaspoons finely chopped garlic
- 2cups diced fresh, ripe tomatoes, peeled and seeded
- 2tablespoons red-wine vinegar
- 2tablespoons vegetable oil
- ½cup coarsely chopped basil leaves or parsley
Nutritional analysis per serving (4 servings)
277 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 19 grams protein; 618 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
Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
- Step 2
Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
- Step 3
Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
- Step 4
Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.
Private Notes
Comments
I made it and for once I did not vary from the recipe except I did not seed the tomatoes. I served it with whole wheat spaghetti and it was delicious. I think it serves fewer than 4. But I remember everything can be stretched with a tossed salad and crusty bread. Loved it. Thanks.
This was delicious. I pretty much followed the recipe, except for scaling down to about two servings. Used mixed cherry/grape tomatoes, and I wouldn't bother de-seeding them next time. I pulled the scallops after about three-and-a-half minutes and they were perfect. Small note on appearance: the dredging is meant to help add color and keep the scallops from sticking, but the coating was bubbling off by the time we were eating the last ones on our plates. Not super pretty.
Used Trader Joe's wild Argentinian shrimp. Skip milk step: salt & pepper, dredge in flour, shake off excess et voila! Roasted tomatoes with garlic, olive oil, herbs & balsamic at 425F in cast iron skillet until tomatoes burst. Turn off oven but leave skillet in the oven while you sear/saute protein. Pasta goes great with this dish, but choose a shape that holds sauce like a wide noodle or one with lots of nooks and crannies. Finish with capers & Italian parsley. Pair with vinho verde