This delectable recipe for seared scallops with cherry tomato sauce pairs seafood with a buttery lemon garlic sauce and sweet roasted tomatoes for a flavor-packed dinner!
Scallops are the Southern Husband’s #1 favorite when it comes to seafood, and so I try and work them into my recipes on the regular.
And this recipe is all kinds of perfect for when we haven’t yet reached local tomato season, but cherry tomatoes are there for us.
For mysterious reasons, these teeny tomatoes hold their flavor all year round, and when you roast them in the oven their tomato-y flavor gets even more intense in all the good ways.
So scallops and cherry tomatoes seemed like just the ticket for an early summer scallop supper!
And if your herb garden is in overdrive the way mine is (yes, I have reached the stage where I am making bouquets out of them) they add a sparkling flavor to this dish.
Basil is always my fave, but mint and parsley or whatever your favorite herb is will work just fine!
Scallops, check! Cherry tomatoes, check! Herbs, check! Now we just need to round up the things we need to make a buttery, garlicky white wine sauce and we are in business!
Ingredients You Need To Make Seared Scallops with Cherry tomato sauce!
- Cherry Tomatoes
- Sweet Onion
- Olive Oil
- Large Sea Scallops
- White Wine
- Salt and Pepper
- Fresh Basil or any other herb you love!
Here’s How To Make Seared scallops with cherry tomato sauce!
STEP 1: Preheat your oven to 450 and line a rimmed baking dish with nonstick foil or parchment paper.
STEP 2: Toss three cups of halved cherry tomatoes, 2 cloves of minced garlic and half of a peeled, finely chopped sweet onion with two tablespoons of olive oil and spread the tomato mixture in a single layer. Roast it all up for 15 minutes.
STEP 3: When the tomatoes are almost done, it’s time to make the scallops! Melt 3 tablespoons of butter in a heavy skillet (I love my cast iron skillet for this) over medium high heat. Sear the scallops for two to three minutes per side (don’t move them while they are cooking so you get that nice brown sear!). Remove and set ‘em aside.
STEP 5: Add one more tablespoon of butter, a quarter cup of white wine and the juice and zest from one lemon to the skillet and bring to a simmer. Taste and add salt and pepper if you think it needs it.
STEP 6: Divide the tomatoes among plates. Top with scallops, then drizzle the pan sauce over everything. Garnish with herbs and serve it up!
More tips for making seared scallops with cherry tomato sauce!
Dry scallops are fresh caught scallops that have not been treated with preservatives, so they have that perfect fresh seafood taste. Some stores carry wet scallops, which have been treated with preservatives – they will last longer, but they do have a slight chemical taste. As always, I recommend using scallops the same day you buy them, and go for the dry ones if you can!
If you aren’t a cherry tomato person, my next choice would be plum tomatoes. Cut them into quarters or eighths depending upon size, and cook them the same way you would have cooked the cherry tomatoes.
You can! Clam juice (usually located right near the tuna fish in your supermarket would be a good substitute.
And with that, I’ll let you get to work cooking up your new favorite early summer seafood supper!
This delectable recipe for scallops with cherry tomato sauce pairs seafood with a buttery lemon garlic sauce and sweet roasted tomatoes for a flavor-packed dinner!
- 3 cups cherry tomatoes, halved
- 2 cloves garlic, peeled and chopped
- 1/2 sweet onion, peeled and chopped finely
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 pound large sea scallops (ask for dry scallops)
- ¼ cup white wine
- Juice and zest from one lemon
- Sea salt and pepper
- Chopped basil, mint or parsley – your choice!
- Preheat your oven to 450. Line a rimmed baking dish with nonstick foil or parchment paper.
- Toss the cherry tomatoes, garlic and onion with the olive oil and spread the tomato mixture ina single layer. Roast for 15 minutes.
- When the tomatoes are done, it’s time to make the scallops! Melt 3 tablespoons of the butter in a heavy skillet (I love my cast iron skillet for this) over medium high heat. Sear the scallops for two to three minutes per side (don’t move them while they cooking so you get that nice brown sear!). Remove and set aside.
- Add the remaining butter, the wine and the lemon juice and zest to the skillet and bring to a simmer. Taste and add salt and pepper if you think it needs it.
- Divide the tomatoes among plates. Top with scallops, then drizzle the pan sauce over everything. Garnish with herbs and serve it up!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!