Scallops in an Herbed Tomato Sauce
You can substitute fish such as cod, grouper, or snapper for the scallops in this recipe.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- ¼ cup butter
- 1 clove garlic, peeled and minced
- 1 medium shallot, peeled and minced
- 1½ cups chopped tomatoes (canned or fresh)
- 1 tsp. white wine vinegar
- 2 Tbsp. red wine
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. dried tarragon
- 1 tsp. fresh thyme leaves
- 1 lb. large sea scallops, hinges on the side of each scallop removed
- 1 Tbsp. olive oil
- 2 tsp. minced basil
- Melt half of the butter in a small saucepan over medium heat until foamy; cook the garlic and shallot, stirring occasionally, until softened. Add the tomatoes and cook about 10 minutes, stirring occasionally. Stir in the vinegar, wine, salt and pepper, tarragon, thyme, and the remaining butter. Remove from heat; keep warm.
- Heat a 12-inch skillet over high heat until almost smoking. Place the scallops on a plate, sprinkle them with some salt, and brush or drizzle them with a little olive oil. Add the scallops to the pan 1 at a time; turn them as they brown, allowing about 2 minutes on each side. Pour a little sauce onto each of four plates or a large platter and top with the scallops and basil.