Seared scallops with tomato cream sauce

Seared Scallops with Tomato Cream Sauce

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


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!


  • 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


  1. Cook linguine according to package directions in heavily salted water, drain and set aside.
  2. While the pasta is cooking, put wine and shallots in a medium skillet and bring to a simmer. Cook for 5 minutes.
  3. 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.
  4. Add the olive oil to a large 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.
  5. Add scallops to pasta mixture; toss gently to combine.  Divide among plates and garnish with parsley.