s SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES ***
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s SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES ***
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Instructions *** 10-16-20 good *** LIDEY HEUCK YIELD4 servings TIME25 minutes Save to Recipe Box EmailShare on PinterestShare on FacebookShare on Twitter Seared Scallops With Jammy Cherry Tomatoes Linda Xiao for The New York Times. Food Stylist: Monica Pierini. The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine. Seafood, Basil, Lemon, Scallop, Tomato, White Wine, Dinner, Weekday, Main Course, Fall, Summer Mark as Cooked 288 ratings INGREDIENTS 3 tablespoons unsalted butter ½ cup thinly sliced shallots (about 2 shallots) 2 garlic cloves, minced ¼ cup dry white wine, such as muscadet or sauvignon blanc 1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes) Kosher salt and black pepper 16 large sea scallops (about 1 pound), tough muscle removed 2 tablespoons grapeseed oil, plus more as needed 1 lemon, halved Julienned fresh basil and mint, for serving Coarse sea salt, for serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant. Add the wine and cook until about half the liquid has evaporated. Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel. Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary. Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately. Have you cooked this? Mark as Cooked COOKING NOTES Share your notes with other cooks or leave a private note. 500 All30 Most Helpful9 Private0 Jeff1 week ago Why not do this in reverse order, searing the scallops first? That way, the cooking tomatoes can deglaze the pan and the scallops can be added last, all without draining or wiping the skillet. 120 This is helpful Annie B1 week ago Used this as a base for pasta sauce. Diced & cooked scallops, reserved on the side covered with foil. Cooked mostly as directed with less butter, more garlic, added crushed red pepper. Added scallops back to the pan with squirt of fresh lemon juice & basil, bit of the pasta water. . Served over wheat, thin spaghetti. Deelish 36 This is helpful justin1 day ago Made this last night. When I was reading the recipe I thought that something feels off with the chemistry here. The tomatoes won’t get carmelized or jammy and sweet without direct heat. I was right. The tomatoes shed a lot of water and with the wine broth already going, it ended up heading towards sauce. Next time will do tomatoes with oil on a higher heat, for a longer period, and fewer of them, and do the wine and shallots separately. 17 This is helpful Kati2 days ago I made this astounding dish last night per recipe. I used our home grown cherry tomatoes (red & yellow). I toasted some bread in a pan with butter, rubbed some garlic on it and used it to soak up the ‘jammy’ cherry/scallop juice. Beyond delicious and so simple! The freshest scallops are required for this. 10 This is helpful This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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