Scallops Jardiniere

Total Time
Prep 5 mins
Cook 10 mins

Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my Lemony Fresh Asparagus With Thyme), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.

Ingredients Nutrition


  1. Rinse scallops in cold water; pat dry with paper towels.
  2. In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
  3. Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
  4. Melt the rest of the butter in with the scallops and add the chopped onions and the garlic, tossing to coat and saute for 1 minute.
  5. Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
  6. Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
  7. Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!


Most Helpful

I've made this dish several times - it's delicious! It is important to find "dry" packed scallops, rather than those which have been soaked in some sort of brine. It's very difficutl to sear the wet scallops - they weep all over, making for a very saucy dish (which is still tasty!). Prep is easy and quick. I used bay scallops most recently, so served over linguine as a pasta sauce. Thanks so much for sharing!

dianegrapegrower December 05, 2010

OMG, fantastic and EASY! My husband words exactly, "mmmmmmm.......mmmmmmmm". Other than overcooking the scallops (totally my fault...I turned up the heat to get the scallops nice & browned and to evaporate some of the scallop "juice"). I used a 1 lb bag of frozen Trader Joe's scallops and made the recipe exactly as printed. If I were to change anything, I would use less butter (salted) only to lower the fat content. Other than that, magnifique! I served the dish with a box of Near East Toasted Pine Nut Couscous with Trader Joe's Sundried Tomato Pesto added for extra flavor. Thanks BedR for sharing! I will definitely be makeing this again.

-Blythe- February 16, 2010

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