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!
- 1 lb sea scallops
- 6 tablespoons butter, divided
- 4 tablespoons onions, finely chopped
- 1 garlic clove, minced
- 2 tablespoons fresh squeezed lemon juice (juice from 1/2 a lemon)
- 1 -2 medium fresh tomato, chopped
- 1 pinch sea salt
- 1 dash pepper
- 2 tablespoons snipped fresh parsley
- 1⁄2 lemon, quartered
Directions See How It's Made
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling.
- Add scallops; reduce heat to medium and cook scallops 2 to 3 minutes per side, until lightly browned, turning once.
- 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.
- Add the lemon juice and the chopped tomato, and cook for 2 minutes more.
- Remove from heat and season with the salt and pepper; sprinkle with the snipped parsley.
- Serve hot with fresh quartered lemons, a crusty baguette, and a glass of Chablis!