I love the flavor combination of tender, buttery scallops and the sweetness and slight acidity of fresh tomatoes. My Seared Scallops with Tomato Jam uses three different types of tomatoes to make a unique and flavorful sauce for the perfectly cooked scallops. The first, heirloom tomatoes diced and cooked in a pat of butter; the second, a colorful mix of cherry tomatoes roasted to perfection; and the third, tangy sundried tomatoes for that extra special sweetness that only they can produce. Topped with snipped fresh chives for color, this delicious summertime dish is yet another way to savor the taste of the season’s best selection of tomatoes.
Searing the scallops in a touch of grapeseed oil
Trio of tomatoes for the tomato jam: heirloom, cherry, and sundried
A mix of cherry tomatoes drizzled with olive oil, ready to be roasted
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Seared Scallops with Tomato Jam
Ingredients:
- ½ teaspoon safflower or grapeseed oil
- 12 large sea scallops
- Kosher salt and freshly ground black pepper
- 1 Tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 large heirloom tomato, diced
- ¼ cup dry white wine
- 1 Tablespoon extra virgin olive oil
- 1 pint of cherry tomatoes, halved
- 4 oz. chopped sundried tomatoes, packed in oil, drained and patted dry
Directions:
- Season the scallops with a touch of salt and pepper. Heat the oil in a large sauté pan over high heat. Sear the scallops for 2 minutes on each side, or until they are browned and easily turn over in the pan when flipped with metal tongs.
- Preheat the oven to 400 degrees and line a small baking sheet with parchment paper. Arrange the halved cherry tomatoes in a single layer on the parchment-lined pan, and drizzle with olive oil and a pinch of salt and pepper. Roast in the preheated oven for 15 minutes.
- For the sauce, melt the butter in a large sauce pan over medium-high heat. Add in the garlic and the diced heirloom tomato and cook, stirring often, for 3 minutes. Add in the white wine, reduce the heat to medium-low and cook an additional 5 minutes. Add in the sundried tomatoes and cook an additional 2 minutes. Once the cherry tomatoes are roasted, toss into the sauce and serve the sauce with the seared scallops. Garnish with snipped, fresh chives.
Tagged: butter, cherry tomatoes, chives, heirloom tomato, roasted, scallops, seafood, seared, seared scallops, sundried tomatoes
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