Scallops in Tomato Sauce

Recipe by Stacey Sweet
READY IN: 55mins




  • Shell scallops.
  • Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
  • Heat oil on low and cook shallot or onion until tender.
  • Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
  • Cover and simmer mixture for 10 minutes.
  • Remove lid and increase heat to high, to reduce the liquid quantity to half.
  • Remove sprig of thyme and bay leaf.
  • Press the sauce through a sieve into a frying pan.
  • Bring the tomato sauce back to a simmer.
  • Remove scallops from marinade.
  • Place on a paper towel to remove excess marinade.
  • Add the zest of a lemon and the scallops to the sauce.
  • Gently poach them for 2 minutes, being careful not to allow the sauce to boil.