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Seared Scallops and Tomatoes

Posted on December 19, 2011.



1 1/2 lbs sea scallops
2 shallots, diced
4 large tomatoes, sliced
4 cloves garlic, minced
1 tablespoon chopped chives
1/2 cup dry white wine
4 pieces apple wood-smoked bacon with fat removed
1/2 cup flour
Salt & pepper
2 tablespoons olive oil
1/2 stick butter


Lightly salt and pepper scallops and dust with flour.

In a pre-heated pan over high heat, melt butter. As soon as butter starts to foam, sear scallops on both sides until golden brown (about 2 minutes per side). Set aside.

Add garlic to pan and brown for 2-3 minutes. Using a brush, lightly coat tomato slices with olive oil and sear in pan for 30 seconds on each side. Remove tomatoes.

Add bacon to pan and cook until crispy (about 4-5 minutes); then add shallots and cook until soft (about 3 minutes). Deglaze pan with wine and cook until reduced (about 3 minutes).

When wine is reduced, remove from heat and whisk in 8 tablespoons cold butter until sauce is emulsified. Salt & pepper to taste.

Arrange 3 tomato slices per plate, rest one scallop on each tomato, and drizzle sauce around plate. Garnish with chopped chives.


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Posted By: Chief Foodie Officer