If you’ve ever wondered how to elevate dinner in minutes, this easy recipe for browned-butter scallops with burst cherry tomatoes is the answer.
Combining tender, seared scallops with the rich, nutty flavor of browned butter, this dish embodies Mediterranean-inspired comfort food at its finest.
Why You’ll Love This Easy Recipe
Simplicity and flavor are at the heart of Mediterranean cooking, and this dish exemplifies that ethos. With just a handful of ingredients and minimal prep time, you can create a restaurant-quality meal.
The browned butter adds a depth of flavor, while the burst cherry tomatoes bring a tangy sweetness that balances the richness of the scallops.
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Even if you’re new to cooking seafood, this easy recipe is foolproof. It requires no special equipment, and the simple techniques ensure a perfect result every time.
Tips for Perfect Scallops
The key to success with this recipe lies in properly searing the scallops. Here are a few tips to ensure they turn out golden and delicious:
- Pat Dry for a Perfect Sear: Use paper towels to thoroughly dry the scallops before seasoning them. This helps create that beautiful caramelized crust.
- Use High Heat: A hot skillet ensures the scallops cook quickly and evenly. Olive oil or a mix of olive oil and butter works best for this step.
- Don’t Crowd the Pan: Cook the scallops in batches if necessary. Overcrowding reduces the heat and prevents proper browning.
Mediterranean Pairings to Complete the Meal
This dish is versatile and can easily be tailored to fit your meal plans. Pair it with these Mediterranean-inspired sides for a complete and satisfying dinner:
- Crusty Bread: Perfect for soaking up the buttery tomato sauce.
- Lemon Orzo: A light, citrusy pasta dish that complements the richness of the scallops.
- Simple Green Salad: A crisp salad with a lemon vinaigrette adds balance and freshness.
Modifications & Dietary Adjustments
Whether you’re cooking for guests with specific dietary needs or simply looking for variety, this recipe can be adapted with ease:
- Gluten-Free: Serve over a bed of cauliflower rice or polenta instead of bread or pasta.
- Low-Carb: Pair with zucchini noodles or roasted vegetables for a keto-friendly option.
- Vegan Alternative: While the scallops are the star, you can use mushrooms or tofu to mimic the texture and flavor profile for plant-based diners.
Pro Tips for Success
- Wine Selection: Use a dry white wine like Sauvignon Blanc for the sauce to enhance the dish’s Mediterranean character.
- Herbs Matter: Fresh thyme and a sprinkle of chives provide a subtle herbal note that brightens the overall flavor.
- Presentation Counts: Garnish with lemon zest for a vibrant finishing touch that enhances both the look and taste of the dish.
A Crowd-Pleasing Dish for All Occasions
This browned-butter scallops recipe isn’t just delicious—it’s a showstopper. Whether you’re hosting a small dinner party or preparing a romantic meal for two, its quick preparation and luxurious flavors make it a go-to recipe.
Incorporate this Mediterranean-inspired recipe into your weekly rotation and enjoy a delicious, easy dinner that feels indulgent but fits seamlessly into a busy lifestyle. This dish celebrates the best of Mediterranean food, combining simplicity, freshness, and bold flavors in a way that’s both comforting and unforgettable.
Easy Browned-Butter Scallops Recipe with Burst Cherry Tomatoes
Equipment
- Large skillet
- zester
- Tongs
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound large scallops
- Kosher salt and freshly ground pepper to taste
- 4 garlic cloves smashed
- 1 tablespoon chopped fresh thyme
- Pinch of crushed red pepper flakes
- 4 tablespoons salted butter
- ¼ cup dry white wine
- 2 cups cherry tomatoes
- 2 chives chopped
- Zest of 1 lemon
Instructions
Sear the Scallops:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season scallops with salt and pepper on both sides.
- Sear the scallops in the hot oil until browned, 2–3 minutes per side. Transfer to a plate.
Make the Pan Sauce:
- In the same skillet, add the remaining olive oil, garlic, thyme, and red pepper flakes. Cook until fragrant, about 3–4 minutes.
- Stir in the butter and cook until browned, 2–3 minutes.
- Pour in the white wine and let it reduce slightly, about 5 minutes.
Cook the Tomatoes:
- Add the cherry tomatoes to the pan and cook until they soften and burst, about 5 minutes.
Combine and Finish:
- Return the scallops and any juices to the skillet, cooking until warmed through, about 3 minutes. Remove the skillet from heat.
- Top the dish with chopped chives and lemon zest.
Serve:
- Spoon the scallops and pan sauce over pasta, or serve as an appetizer with crusty bread.
Notes
- For a variation, substitute white wine with chicken broth for a non-alcoholic option.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing accompaniment.
- Ensure scallops are dry before searing to achieve a golden crust.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.