Ingredients
Scale
- 1 pound sea scallops (about 12–16 large scallops)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup vegetable or seafood broth
- 1 teaspoon lemon juice or white wine vinegar
- 1 cup heavy cream
- 1/2 cup crushed tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- Fresh basil or parsley (optional, for garnish)
- Cooked pasta or rice (optional, for serving)
Instructions
Step 1: Prepare the Scallops
- Pat Dry: Rinse the scallops under cold water and pat them dry with paper towels.
- Season: Season the scallops with salt and pepper on both sides.
Step 2: Sear the Scallops
- Heat Olive Oil and Butter: In a large skillet, heat the olive oil and butter over medium-high heat until hot.
- Sear Scallops: Add the scallops in a single layer. Sear for 2–3 minutes on one side until golden brown. Flip and cook another 2–3 minutes until opaque. Remove and set aside.
Step 3: Make the Cream Sauce
- Sauté Onions and Garlic: In the same skillet, add the chopped onion and cook for 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add Broth: Pour in the broth and lemon juice (or vinegar). Simmer for 2–3 minutes to reduce slightly.
- Stir in Cream and Tomatoes: Lower heat and add heavy cream, crushed tomatoes, oregano, salt, and pepper. Simmer for about 5 minutes until slightly thickened.
Step 4: Combine and Serve
- Return Scallops: Add scallops back to the skillet and warm in the sauce for 1 minute.
- Garnish: Serve over pasta or rice if desired. Garnish with fresh basil or parsley.
- Prep Time: 15
- Cook Time: 15