Lemony Tomato Herb Scallops

These easy lemony tomato herb scallops come together in minutes but taste totally gourmet.

A few years ago I was home alone for dinner and decided to splurge on some scallops. They are so insanely expensive for what seems like the smallest amount that getting only 4 or 5 to feed one person is really the only time I’ll buy them.

I remember having no idea what I was going to do with them that night but coming up with this lemony, shallot and herb laced tomato base that was so damn good I ended up slurping the juice out of the bowl while watching house hunters on tv.

Lemony tomato herb scallops

Weird how I can’t even remember what I wore yesterday and yet I can remember that.

easy lemon scallop recipe

I made it a few times after that discovery and then just forgot about it.  Monday night at the fish counter however, the recipe came back to me as I was desperately trying to meal plan the rest of the week in my head on the spot (something I’m really horrible at doing and therefore end up at the store 3-4 times a week) so, I bought six.

Wondering why you only see five scallops here then?

Ginger apparently thinks scallops are delicious too.

As I was setting up the photography area (meaning throwing down the towel you see in these pictures for all of 5 seconds) she must’ve snatched and swallowed one of them whole. There wasn’t even an ounce of expression on her face either which of course made me question my sanity of having bought six to begin with for the next 20 minutes. And then once I realized I did, spend the next 30 minutes freaking out about what the internet says about dogs eating raw scallops.

Tomato lemon scallops

Turns out, she’s fine and I just had more juice to slurp.

4.0 from 1 reviews
Lemony tomato herb scallops
 
Prep time
Cook time
Total time
 
An easy and very flavorful scallop recipe perfect for a quick weeknight meal.
Author:
Serves: 1
Ingredients
  • 5-6 sea scallops, rinsed & pat dry
  • salt & pepper
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, sliced
  • 1 clove of garlic, minced
  • 2 tablespoons fresh herbs, minced (I used basil, rosemary and lemon thyme)
  • ½ cup diced tomatoes
  • ¼ cup chicken broth
  • juice of ½ a lemon
Instructions
  1. Heat butter in a medium pan over medium heat.
  2. Season scallops with salt & pepper and place in the pan once hot.
  3. Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.
  4. Remove scallops from the pan and set aside on a dish.
  5. Add olive oil to the pan with shallots and garlic.
  6. Saute for about 1 minute.
  7. Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.
  8. Once thickened, transfer the sauce to a plate and top with the scallops and their juices.
  9. Garnish with fresh herbs and a squeeze of lemon.
Notes
This is excellent served with a piece of crusty bread.

 

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Comments

  1. 1

    says

    I have never had a scallop before! I know that is crazy! But with a dish like yours I know I will like it!!

    I get you about dogs stealing food! I set up my photo area, run into the other room to get a prop and then I see my one dog run and hide and the other is eating whatever I made! I swear your gone for 5 seconds and bam he gets it! My dogs tongue is like a snakes or a lasso, one quick whip of it and whatever was there is gone in 1/2 a second flat!

  2. 2

    says

    Your dog is a troll. A cute troll, but a troll nonetheless. She seems so animated and fun :) I’m glad she’s OK! I’d be freaking out if Gryff got into something he normally wouldn’t eat :\ This dish sounds so good. I don’t miss meat that often, but when I do, it’s usually scallops. When seared properly, it was probably one of my favorite foods!

  3. 4

    says

    It’s been way too long since I’ve had scallops and I think I’ve only cooked them for myself once. Thanks for sharing such an easy and fresh-looking recipe. I’ll have to try my hand at scallops again!!

  4. 10

    says

    First of all, the photography is amazing – I want to eat the pictures off the screen! Secondly, I love scallops and this recipe sound so delicious.

Trackbacks

  1. […] Seafood, Seafood Frenzy Friday February 15th, 2013 4 Comments Welcome to Week 48 of Seafood Frenzy; which allows me to showcase seafood recipes from other bloggers, since I don’t eat seafood myself and rarely prepare it.  I hope you enjoyed this past weeks’ recipe selections including Red Velvet Sugar Cookies, Cajun Black Beans and Rice, Low Fat Baked Potato Soup, and yesterday’s Guest Blogger Liz Berg with her recipe for Triple Chocolate Cheesecake. Comment below or let me know if there was a recent recipe you tried at home. I’d love to hear how your family enjoyed it!  In these posts, I share the name of the blog, an image of the recipe and a link to the author’s original post. I also write a comment on each person’s blog with a link back to this post letting them know that I shared their recipe, as that is also the right thing to do. Plus, it’s just nice to hear when someone appreciates your work and is willing to share it with others. I will also share these posts on Facebook, Twitter, Google+ and Pinterest.  Since many celebrate Valentine’s Day over the weekend, I thought I’d share some dishes that might make a nice meal whether you’re cooking for yourself (you have to love yourself before anyone else right!), cooking for two or for an entire family. I hope you enjoy this weeks’ selections and thank you to today’s bloggers for allowing me to share their creations. Click on the name of the recipe below the image to be taken to the author’s original post.  Heather Christo Cooks Pomegranate Glazed Shrimp Tracey’s Culinary Adventures Corn and Crab Chowder A Spicy Perspective Salmon with Pink Peppercorn Sauce The Beeroness Beer and Butter Poached Lobster with Saison Risotto Food Done Light Seared Scallops with Blood Orange Glaze Cook Sister Easy Crab Chili and Rocket Pasta Ask Chef Dennis Lobster Stuffed with Crab Imperial Spoon Fork Bacon Coconut and Green Curry Steamed Clams Ally’s Kitchen Shrimp, Brie and Prosciutto Wrap Running to the Kitchen Lemony Tomato Herb Scallops […]

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