Seared Scallops With Jammy Cherry Tomatoes Recipe (2024)

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Cooking Notes

Jeff

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.

Ana

This was so flavorful! One comment asked why not do the scallops first and then deglaze with the tomatoes; that sounded like a more logical approach, but I realized in doing so your scallops have to sit out and wait for the tomatoes to simmer... and there is no good way to reheat a scallop. So, I made it in the recipe’s original order of operations. I had a lot of the broth leftover, and thought it would taste great with steamed mussels and clams. So round 2 was equally awesome!

Annie B

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

justin

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.

M.R

I think it’s always helpful to pre-cook the tomatoes in a very hot oven - 450 - for maybe 10-15 minutes to help get that caramelized taste. Works in most recipes that call for pan-cooking cherrry tomatoes.

Mystikal Hehdstok

Imma roast the tomatoes with the garlic and shallots first, sear the scallops, deglaze that with the wine, then throw it all together in the pan for a few to meld stuff up. It’s one more pan; get over it. Besides, where do you have to go?

Kati

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.

Julie

I love this recipe, but it takes longer than stated, and making it all in one pan makes no sense. Prepare the tomato sauce (summer-ripened cherry tomatoes make all the difference), and when it's done sear the scallops in a different pan--I like cast iron. Place the scallops in the pan with the sauce, along with the lemon juice and the lemon zest (very important), and you're done.

Rebecca

One of the best recipes I’ve made! Roasted the tomatoes with salt and pepper for 15 min at 450F before adding to the shallot/garlic/butter mixture. Once the tomatoes were heated through, cooked the scallops in a separate pan before adding to the wonderful jammy tomatoes. Excellent with focaccia.

Rita

Thanks to Mystikal Hehdstok's excellent advice! I roasted the tomatoes, shallots and garlic in oil in a 450 degree oven. Sauteed the scallops in butter in two batches. Took scallops out, deglazed with wine. Scallops in serving dish, tomatoes on top, then reduced wine/butter, then herbs. What a presentation! And so very delicious!

gimlet rose

Cooked this with both shrimp and scallops. Cooked the shellfish first, then the tomatoes, then returned the shrimp and scallops to the pan for a quick warm-up. I forgot to put in the wine and I didn't even notice because the tomatoes were juicy. The tomatoes did mostly hold their shape, as in the picture. I served it over couscous, which was tasty.

M.R

Scallops need to come out of the pan or they will toughen!

susan

Made Jammy Tomatoes a few hours ahead, roasted tomatoes in oven and poured off the liquid. Delicious. Had jammy Tomatoes left over (I cook just for myself),reheated to enjoy with cedar plank grilled salmon. Most satisfying! Sautéed the scallops in clarified butter. Five stars.

dimmerswitch

Made absent the scallops. The jammy cherry tomatoes are a delicious partner with burrata or on bruschetta or as part of cheese / charcuterie / olives and crostini plate for a simple meal.

Tina Rex

Amazing! I made as per the directions, but first sautéed zucchinis which I took out of the pan before the tomatoes. Yum yum.

Stevie

Simple preparation and delicious.

srobs

Great recipe! I sear the scallops first, a couple of minutes a side, then remove them to a plate. Continue in the same pan, no additional oil, with the shallots and garlic. Add wine and deglaze, add more wine if it cooks down too much, then continue to tomatoes step. After the tomatoes have softened I add in cooked orzo and then put the scallops on top with any juices in the plate. Leave them over medium-low a couple of minutes just to warm them.

Diane

I took advice and did this n two pans—the tomatoes in one and seared scallops n the other, then added scallops to the tomatoes. Terrific flavors here, a big hit for my husband and me. Included all ingredients as written.

High in CO

Don’t halve the lemon until you’ve zested the rind.

linda

This was flavorful. I made it as directed and the tomatos just turned into a regular consistency sauce. Next time I will definitely roast tomatoes as others have said so i actually get “jammy” tomatoes.

Hank

I added grapeseed oil and then the scallops while pushing everything else to the side of the pan. I did not want to take things out and put them back in.

Mel

I made this exactly as stated and it was perfect. The only thing is that the recipe doesn’t say to zest the lemon so make sure you do it before you juice it. Highly recommend!

Some Guy

I wasn't in the mood for tomatoes the other day, so I made this without the tomatoes and 1/2 the salt. Superb.

greg in san diego

I love this recipe. I’ve made it a dozen times now.

Jacob

This was very good and I highly recommend the recipe. I agree with others that you should just use one pan for the sauce and another for the scallops. The picture was also nothing like what the final dish turned out looking like, since the tomatoes turned into a sauce and there weren't any plump tomatoes left.

Betsy

Maybe tomatoes and scallops are not great together. Cherry tomatoes & scallops are both very sweet. Scallops alone are better.

Ken

This is SO good. But pro tip: open a fresh bottle of wine, and drink away while you’re cooking. I used Pinot Grigio and everyone won in the end!

Tricia

Just one quibble: editors should not put “one lemon, halved” on the ingredients list and then bury the fact that the zest will be needed in the instructions. It’s a silly chore to try and zest half-lemons!

Mark Cullings

Prepared the sauce in advance, and served it over pasta w/ topped with the scallops. It was a big hit, although I might add some red pepper flakes to the sauce for a little heat.

LuLu

This is amazing! My one quibble with the recipe is that the ingredients list should say, "one lemon, zested and halved." I compiled my ingredients before realizing that the lemon needed to be zested, and it's a lot more difficult to zest lemon halves than the lemon as a whole. Yeah, I should have read the entire recipe before compiling my ingredients. But still!

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Seared Scallops With Jammy Cherry Tomatoes Recipe (2024)

FAQs

Should you rinse scallops before searing? ›

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

What not to do when cooking scallops? ›

Overcooking Your Scallops

With scallops, the (ahem) stakes are higher. Not only are they an expensive ingredient, but they cook very quickly. Worse yet, over-cooking leaves them dry and rubbery, rather than tender and sweet, and their size and shape make them impractical candidates for an instant-read thermometer.

What do you soak scallops in before cooking? ›

Soaking scallops in milk before cooking can serve as a tenderizing agent, help eliminate mild fish odor, and aid in removing sand or grit.

What is the best oil for searing scallops? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

What kind of pan is best for searing scallops? ›

Scallops cook very quickly, so the best way to get a good sear is to start with a very hot pan. We recommend searing scallops in a stainless-steel or well-seasoned cast-iron skillet; beginners can start with a nonstick skillet, which provides extra insurance that your scallops won't stick or tear.

Do you cook scallops on high or low heat? ›

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

How many scallops per person to eat? ›

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized. Appetizer portions would be half of that.

What is the best cooking method for scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Should you bring scallops to room temp before cooking? ›

Remove and let stand at room temperature 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check if the pan is hot enough, add a large drop of water (⅛ teaspoon) to the skillet. When you can roll it around the pan, it's ready.

Why did my scallops turn out rubbery? ›

A surefire sign that your scallops are undercooked is the color. They tend to look milky white in hue if you haven't successfully seared them off. Another sign is that they are difficult to cut through (via Answer Pantry). Overcooking scallops makes them difficult to eat, becoming rubbery and difficult to chew.

What are the cons of eating scallops? ›

In high amounts, the purine can also cause gout. Researchers have found some heavy metals in samples of scallop, like mercury, lead, and cadmium. While the levels are below what's considered dangerous for human consumption, high amounts can lead to health problems, including cancer.

Why do people soak scallops in milk? ›

Soaking scallops in milk

According to Livestrong.com, the milk will neutralize any fishy notes and aromas while also making the flesh more tender. Not only is this milk-soaking technique effective for scallops, but it also works for a range of seafood and fish.

Should I salt scallops before searing? ›

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

Why do you have to wash scallops for 10 minutes? ›

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Why can't I get a good sear on scallops? ›

Moisture inhibits browning and the formation of the delicious brown crust you are trying to create by searing. The next step is to heat your pan over medium high heat, add some oil and wait until the oil shimmers before adding the scallops. Again, this is important for developing that beautiful brown crust.

Should you salt and pepper scallops before searing? ›

Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after. Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil.

Why are my scallops not browning? ›

If the pan isn't hot enough, you will steam the scallops instead of searing them. Spacing – Don't over crowd the pan or they will not brown properly.

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