Scallops Jardiniere

READY IN: 15mins
Recipe by BecR

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.

Top Review by dianegrapegrower

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!

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!

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