Print

Scallop in Tomato, White Wine, Butter Sauce

Seared scallop in a tomato, white wine, butter sauce is a fresh dish during Summer.

  • Author: David (Doggy Daddy)
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 2+ tbsp extra virgin olive oil
  • 1-2 tbsp grapeseed oil
  • 1 pound grape or similar variety tomatoes
  • 6 large sea scallops
  • 5 medium cloves of garlic
  • 1 medium shallot
  • A few sprigs of thyme
  • A small bunch of basil
  • Half a lemon
  • 2 cups dry white wine
  • 3 tbsp butter
  • Finishing salt (Maldon)
  • Half a potato (not necessary)

Instructions

Prep

  1. Wash and slice tomatoes in half
  2. Cut shallot into small slices
  3. Smash and roughly cut garlic
  4. Cut potato into small chunks, if using
  5. Cut lemon in half, first rolling on a flat surface
  6. Rinse and pat dry scallops - set aside

Sauce

  1. Heat pan on medium, add EVOO
  2. When oil shimmers, add potato and cook about 10 minutes (don't brown - turn down heat if needed)
  3. Add shallot and cook until softened, about 5 minutes
  4. Add garlic and thyme, cooking until fragrant, about 3 minutes
  5. Add 2 tbsp butter and 1.5 cups of wine, stirring to combine
  6. Add tomatoes, bring to a simmer, and cook until tomatoes are very soft, about 15-20 minutes

Scallops

  1. Heat pan on medium-high, add 1 tbsp grapeseed oil
  2. When oil shimmers, place scallops around the pan in a circle
  3. Cook for 2.5 - 3 minutes without moving them
  4. Flip scallops and cook for another 2.5-3 minutes
  5. At one minute out, add 1 tbsp of butter and spoon over the scallops as it melts
  6. Take pan off heat

Plate

  1. Spoon sauce onto plate or bowl
  2. Place three scallops on top of sauce
  3. Squeeze some lemon over top
  4. Add basil between each scallop
  5. Pinch a little Maldon over top
  6. Serve with baguette slices

Notes

If your scallops are thin, or you slice large scallops in half, you'll need to lessen the cooking time.

The red potato isn't needed, though a russet might be interesting in that it would break down and thicken things up a bit.

Keywords: scallop, tomato, wine, butter