Creamy Pan-Roasted Scallops With Fresh Tomatoes

By Melissa Clark

Updated February 20, 2025

  • A skillet filled with scallops in an orange sauce is photographed from overhead, next to a single serving finished with two pieces of bread.
    Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
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Total Time
40 minutes
Rating
5(3,540)
Comments
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In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Featured in: Sea Scallops Farmed in Maine Aren’t Just Sustainable. They’re Helping Their Habitat.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter

  • ¼ cup thinly sliced shallots or red onion

  • Pinch of celery seeds

  • Salt and black pepper

  • 2 cups chopped fresh tomatoes

  • ⅔ cup dry white vermouth, dry white wine or clam juice

  • 4 teaspoons Worcestershire sauce

  • 1 cup heavy cream

  • 2 pounds sea scallops, patted dry

  • ½ cup chopped fresh chives, plus more for garnish

  • ½ cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 137 milligrams cholesterol; 472 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 29 grams fat; 1 gram trans fat; 2 grams fiber; 1018 milligrams sodium; 31 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.

  2. Step 2

    Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.

  3. Step 3

    Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

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Ratings

5 out of 5
3,540 user ratings
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Comments

marcy

a Mario Batalli tip - sear scallops on one side only, do not flip, remove from pan. When sauce done return scallops for only briefest of warmings. They're actually ready to eat after that one sided sear.

acecil

I'm curious about opinions on this recipe. I love a scallop with a good sear and in this recipe they are essentially poached. I'm thinking of searing my scallops and serving over the sauce. Thoughts? Anyone try this?

#enjoyagoodrecipe

Although I understand you wanting to sear the scallops I think of this recipe more like making shrimp scampi. The scallops are going to cook in the sauce while absorbing more of that delicious flavor. Just my thoughts…

MH

Phenomenal - I did half sea scallops/half extra large shrimp. I added smoked paprika, saffron and a dash of the water I bloomed it in and corn kernels from two ears. Otherwise, made it as is with heavy cream and a dry white wine. It was pretty rockin. Next time I’ll try vermouth and searing the seafood on one side in the butter at the top. This one is a keeper.

CLHK

We have made this numerous times. It is one of my husband’s most fave meals, and since we live on the Chesapeake, we have access to some of the freshest seafood available. Over time, I’ve adapted this ……slightly. I now add shrimp with the scallops. Definitely vermouth, add fresh corn (off the cob) at the same time I add the seafood, and I use fresh garden basil instead of the chives. It is simply summer in a bowl! Use the most vine-ripe, rich….almost too ripe tomatoes you can find, too! YUM! And so easy!

Christine

Love love love this! Followed the recipe re poaching the scallops and they were beautifully tender and flavourful, no searing required. I used thawed Canadian sea scallops that are our favourite and can reliably stand up to fresh. Here in Australia celery seed is difficult to find so I used fennel seeds as suggested by a contributor and the flavour was lovely. Used vermouth as recommended, and cooking cream, which tends to not curdle. The only ‘tweak’ was to add fresh Aussie garlic and fresh chillies, which added a nice dimension to the sauce. Served with long pasta and garlic bread, with a nice French rose. Tres magnifique! Will be making this again and again!

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