This easy and elegant recipe for seared scallops with tomato cream sauce is fully of the rich flavors of seafood and vegetables, all in a dreamy light sauce. A perfect company dinner!
When it comes to seafood, shrimp is one of my very favorites. I just counted and there are over one hundred shrimp recipes on this site — and probably three times that number in my recipe idea notebooks. The Southern husband’s favorite seafood is definitely scallops. And right now there are, um, about 20 scallop recipes in the blog archives. The shrimp have the scallops outnumbered 5 to one. So it only seemed fair that I up my scallop game with this dreamy, creamy recipe for seared scallops with tomato cream sauce.
Ready to fancy up your scallops? Let’s make it!
For this recipe you need those big sea scallops, not the little teeny bay scallops. You don’t need that many because they are being combined with a nice filling bed of pasta. (That noise you hear in the background is the Southern husband saying “Yes you DO need that many! More scallops for everyone!!!) But honestly, about three to four scallops per serving will do you just fine.This easy and elegant recipe for seared scallops with tomato cream sauce is fully of the rich flavors of seafood and vegetables, all in a dreamy light sauce. A perfect company dinner! #recipeClick To TweetThis comes with a lovely light sauce, and you’ll see that the directions say to mix up the sauce with the linguine before you add in the scallops. This is Very Important Information, because that means each and every linguine strand will be nicely coated with your delicious sauce before you pop the seared scallops on top.
Now, the key to good seared scallops is to get your pan nice and hot, pop them in there and then DO NOT TOUCH THEM for the 2 minutes they are searing on each side. That way they develop that nice dark brown seared bit all over.
So there you have it. I’ll let you know when I’ve worked up enough scallop recipes to make it a fair fight with the shrimp!
- 8 ounces linguine
- 1 cup dry white wine
- 1/4 cup minced shallots
- 2 tablespoons heavy cream
- 1 tablespoon butter, cut into small pieces
- 2 chopped plum tomatoes
- Pinch each of salt and pepper
- 2 tablespoons olive oil
- 3/4 pound large sea scallops (ask for dry scallops)
- Chopped fresh parsley for garnish
- Cook linguine according to package directions in heavily salted water, drain and set aside.
- While the pasta is cooking, put wine and shallots in a medium skillet and bring to a simmer. Cook for 5 minutes.
- Add cream and butter, stirring until butter melts. Add tomato with a pinch of salt and pepper and stir. Add linguine, toss, turn off the heat and cover the pan to keep warm while you cook the scallops.
- Add the olive oil to a arge nonstick skillet and heat over high heat. Pat scallops dry and and to the pan. Cook 2 minutes on each side, without moving them so you get a nice sear.
- Add scallops to pasta mixture; toss gently to combine. Divide among plates and garnish with parsley.