scallops with roasted cherry tomato sauce on plate

Seared Scallops with Cherry Tomato Sauce

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven, Stovetop
  • Cuisine: American


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!


  1. Preheat your oven to 450.  Line a rimmed baking dish with nonstick foil or parchment paper.
  2. Toss the cherry tomatoes, garlic and onion with the olive oil and spread the tomato mixture in a single layer.  Roast for 15 minutes.
  3. 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.
  4. 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.
  5. 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!