Easy Browned-Butter Scallops Recipe with Burst Cherry Tomatoes
This easy recipe for browned-butter scallops features rich, nutty flavors paired with a burst cherry tomato pan sauce. Perfect for a quick dinner or an elegant appetizer, these scallops are buttery and savory, complemented by the bright tanginess of 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.
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