Creamy Pan-Roasted Scallops With Fresh Tomatoes
Updated February 20, 2025
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
16 grams carbs; 137 milligrams cholesterol; 472 calories; 7 grams monounsaturated 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
- 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.
- 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.
- 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.
Private Notes
Comments
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.
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?
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…
Looks inviting but perhaps a rather costly meal with sea scallops from the seafood vendor at my local farmer’s market @ $48 per pound.
I reduced the ingredients by 1/4 for a lovely supper for one. A dry Sauvignon blanc balanced the cream nicely. I champion the use of celery greens as a generous garnish to echo the celery seeds used in the development of the sauce. Delicious.
We often use broken scallop pieces, considerably cheaper odds and ends that didn't come out of the shucking process in pristine condition. Our preferred vermouth for this and other seafood dishes is Noilly Prat. Use fresh tomatoes as instructed when local ones are in season, a 14 ounce can of good quality Italian whole peeled instead of lackluster supermarket tomatoes.