Gourmet Sautéed Scallops with Burst Cherry Tomatoes and Basil
Transport your taste buds to a seaside bistro with this delightful dish of gourmet sautéed scallops. Featuring perfectly seared scallops that are tender and buttery, each bite is complemented by vibrant, burst cherry tomatoes and aromatic basil. This recipe is a testament to the beauty of simplicity, coming together in a matter of minutes. With the addition of dry vermouth, the sauce becomes rich and flavorful, enhancing the natural sweetness of the scallops. Serve it over fluffy couscous to soak up every drop of the enchanting sauce or enjoy it on its own for a low-carb treat. Perfect for impressing guests or enjoying a luxurious meal at home!
2
Servings
240
Calories
8
Ingredients
Ingredients
fresh scallops
1 lb (patted dry)
butter
2 tablespoons (unsalted)
olive oil
1 tablespoon (extra virgin)
garlic
1 clove (minced)
cherry tomatoes
8 (halved)
dry vermouth
1/4 cup (none)
fresh basil
3 tablespoons (chopped (or 1 tablespoon dried))
salt
1/4 teaspoon (to taste)
Instructions
1
Begin by patting the scallops dry with paper towels to remove excess moisture.
2
In a large skillet, combine the butter and olive oil, and heat over medium-high heat until shimmering and fragrant, but not smoking.
3
Carefully add the scallops to the skillet in a single layer, ensuring they are not crowded. Sauté them for about 2 to 3 minutes on each side until they develop a golden crust and are opaque in the center. Be sure not to overcook them.
4
Once cooked, transfer the scallops to a warm plate and cover loosely with foil to keep them warm.
5
In the same skillet, add the cherry tomatoes and stir gently, cooking them until they start to blister and burst, about 2-3 minutes.
6
Add the minced garlic and cook for an additional minute until fragrant but not browned.
7
Pour in the dry vermouth and bring the mixture to a simmer. Allow it to cook for another 2-3 minutes until it reduces and thickens slightly.
8
Stir in the fresh basil (or dried basil) and salt, mixing until well combined.
9
Return the cooked scallops to the skillet briefly to heat through before serving.
10
Plate the scallops and spoon the cherry tomato sauce generously over the top before serving.
Nutrition Information
12g
Fat
5g
Carbs
27.5g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this scallop recipe?
The recipe is Gourmet Sautéed Scallops with Burst Cherry Tomatoes and Basil.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How long should I sear the scallops on each side?
Sauté the scallops for about 2 to 3 minutes on each side.
Why is it important to pat the scallops dry?
Patting the scallops dry with paper towels removes excess moisture, which helps them achieve a better golden crust when searing.
How do I know when the scallops are fully cooked?
The scallops are done when they have developed a golden crust and are opaque in the center.
What type of tomatoes are used in this dish?
The recipe calls for 8 cherry tomatoes, halved.
Can I use dried basil instead of fresh?
Yes, you can substitute 3 tablespoons of fresh chopped basil with 1 tablespoon of dried basil.
What liquid is used to make the sauce reduction?
The sauce is made using 1/4 cup of dry vermouth.
What are the primary fats used for cooking?
The recipe uses 2 tablespoons of unsalted butter and 1 tablespoon of extra virgin olive oil.
How much protein is in one serving?
There are 27.5 grams of protein per serving.
Is this recipe suitable for a low-carb diet?
Yes, with only 5g of carbohydrates per serving, it is an excellent low-carb meal option.
How should I prepare the garlic?
The recipe requires 1 clove of garlic to be minced.
When should I add the garlic to the skillet?
Add the minced garlic after the tomatoes have started to blister and burst, and cook for one additional minute.
How long should the dry vermouth simmer?
Allow the dry vermouth to simmer for 2-3 minutes until it reduces and thickens slightly.
What should I do with the scallops while cooking the vegetables?
Once seared, transfer the scallops to a warm plate and cover them loosely with foil to keep them warm.
What are some suggested serving accompaniments?
You can serve the scallops over fluffy couscous or enjoy them on their own for a lower-carb meal.
How much fat is in this dish?
There are 12 grams of fat per serving.
How much fiber is in the recipe?
The dish contains 1.5 grams of fiber per serving.
Is salt included in the ingredient list?
Yes, the recipe uses 1/4 teaspoon of salt, or more to taste.
Total how many ingredients are in this recipe?
There are 8 ingredients in total.
What is the first step in the instructions?
The first step is to pat the scallops dry with paper towels.
What heat setting should be used for the skillet?
Heat the butter and oil over medium-high heat.
What does the description say about the flavor profile?
The dish features tender, buttery scallops complemented by vibrant tomatoes, aromatic basil, and a rich, flavorful vermouth sauce.
Can I use salted butter?
The recipe specifically recommends using 2 tablespoons of unsalted butter.
What tags are associated with this recipe?
Tags include scallops, seafood, low carb, quick meals, pasta alternatives, dinner, gourmet recipes, basil, tomatoes, and easy recipes.
When is the basil added?
Stir in the basil and salt after the vermouth has reduced and thickened.
Do I return the scallops to the pan at the end?
Yes, return the scallops to the skillet briefly to heat through before plating.
How should I plate the dish?
Plate the scallops and spoon the cherry tomato sauce generously over the top before serving.
Is this a complex recipe to make?
No, it is described as a testament to the beauty of simplicity and categorized as an easy recipe.