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Seared Scallops With Jammy Cherry Tomatoes

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"Recipe from NYT Cooking"

Serves 4 | Prep Time 10 mins | Cook Time 25 mins

Why I Love This Recipe

Can't emphasize how good this dish is. Pretty simple and so fresh and yummy. Original recipe calls for basil and mint garnish at the end, but I thought the mint didn't go well, so I omitted it from my recipe.

Ingredients You'll Need

3 tablespoons unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem
Kosher salt and black pepper
1 pound large sea scallops (about 14-16 scallops), tough muscle removed
2 tablespoons oil of choice (I use EVOO), plus more as needed
1 lemon, (zest entire lemon and reserve) and then cut in half
1/2 thinly chopped basil, for serving
Coarse serving salt of choice (I use pink Himalayan)


Heat a large skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant

Add the wine and cook until about half the liquid has evaporated, just a few minutes

Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel

Pat the scallops dry. Add the oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary

Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, basil, and a generous sprinkle of salt, and serve immediately


Pairs Well With

Fresh bread such as ciabatta, toasted in the oven, and the rest of the bottle of white wine you used for cooking

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