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Scallops are a delicious morsel from the sea, and maybe the best part about them is that they’re quick and easy to cook!
This simple seared scallops and tomatoes recipe is a delicious dish that is ready in about 25 minutes. The flavors are sophisticated and balanced like you’d enjoy at a restaurant, but the dish is easy to cook at home.
You’ll love the perfect sear on the scallops with the combination of jammy, savory, and bright flavors of the cooked tomatoes. We like to serve these seared scallops and tomatoes as an entree on top of pasta, or as an accompaniment to any steak as part of a surf and turf meal.
We wrote this recipe to serve 2 people as a small meal or make enough scallops to serve 4+ people if you’re serving this as a side dish. You can easily scale this recipe up or down to serve your desired number of people!
Here are a few tips to make sure these seared scallops and tomatoes come out perfectly:
We hope you enjoy these seared scallops and tomatoes – let us know what you think of the dish by leaving us a comment and rating below.
We’ll see you soon at Lake Geneva Country Meats!
Heat a large skillet over medium-low heat and melt the butter. Add the shallots and saute for about 4 minutes until they are softened. Stir in the garlic and cook for 30 seconds, until they are fragrant. Add the wine and let cook until it is reduced by half.
Add the halved cherry tomatoes and season to your taste with salt and pepper. Cook over medium heat for about 10 minutes, stirring occasionally until the tomatoes release their juices and become jammy. Transfer the mixture to a small dish and set aside. Wipe out the pan.
Pat the scallops dry with a paper towel. Heat the vegetable oil in the same skillet over medium-high heat. Once the oil is hot, add the skillets, and season with salt and pepper. Cook without moving for 2 – 3 minutes, until the scallop releases from the skillet and the seared surface is golden brown.
Flip and cook for another 1 – 2 minutes until the other side of the scallop is also seared. Work in batches if necessary to avoid overcrowding the pan. Remove the scallops from the pan when done cooking.
Return the tomato mixture to the pan and nestle the scallops on top of the sauce. Squeeze fresh lemon juice over the dish, then taste and season more with salt and pepper if necessary.
Serve with fresh dill (or other herbs like basil or parsley) and enjoy!
