Seared Scallops with Fresh Tomatoes
Seared Scallops with Fresh Tomatoes
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Ingredients
- 2 tablespoons avocado oil
- ½ pound fresh scallops
- 2 teaspoons salt
- 2 tablespoons butter
- ½ shallot, diced
- 2 cups small tomatoes, diced
- 1 cup small tomatoes, halved, for serving
- ½ cup white wine
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1 teaspoon Morton & Bassett Celery Seed
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2 teaspoons Morton & Bassett Parsley
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1 teaspoon Morton & Bassett Chives
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1 teaspoon Morton & Bassett Rainbow Peppercorns with Allspice Grinder
- 1 cup heavy cream
- 4 teaspoons Worcestershire sauce
- 1 teaspoon flakey salt
Directions
Pat scallops dry with a paper towel and season with salt. Heat avocado oil in a stainless steel pan over medium high heat, until hot. Add scallops once oil is shimmering hot. Sear the scallops, about 5-6 minutes per side until golden brown. Pull the scallops from the pan and set aside.
In the same pan, over medium low heat, add butter and let it melt. Add shallot and cook for 2-3 minutes, until fragrant, then add tomatoes. Cook tomatoes until they start to break down, about 5 minutes. Add white wine, M&B Celery Seed, M&B Parsley, and M&B Chives. Stir and let simmer for 5 minutes. Stir in heavy cream and Worcestershire sauce, continuing to simmer until the sauce thickens, about 5-8 minutes.
To serve, top sauce with seared scallops. Add halved tomatoes, freshly ground M&B Rainbow Peppercorns with Allspice, and flakey salt.