Seared Sea Scallops with Slow-Roasted Tomato Confit

July 12, 2018
1 Ratings
Photo by Mistey Nguyen
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

Perfect for any occasion, these seared scallops are complemented by a warm and robust slow-roasted tomato confit. —Benny's Chop House

What You'll Need
  • 2 pints heirloom cherry tomatoes
  • 2 cloves garlic, chopped coarsley
  • 2 cups extra virgin olive oil
  • 3 sprigs basil
  • 2 sprigs thyme
  • salt & pepper, to taste
  • 12 U-10 sea scallops
  • Splash extra virgin olive oil
  • 1 ounce butter
  • salt & pepper, to taste
  • 2 teaspoons garlic, minced
  • 2 teaspoons shallot, minced
  • white wine, to taste
  • fresh lemon juice, to taste
  • parsley, to taste
  • basil, to taste
  1. For Slow Roasted Tomatoes 1. Preheat oven at 250 degrees F. 2. Place all ingredients (heirloom cherry tomatoes, 2 cloves of garlic, 2 cups extra virgin olive oil, 3 sprigs of basil, 2 sprigs of thyme, salt and pepper) into a small roasting dish. 3. Carefully mix together. 4. Cook uncovered in oven for 2 hours. 5. Take out of oven, let cool and set aside.
  2. For Scallops 1. Add splash of extra virgin olive oil to a nonstick sauté pan. 2. Warm on stove. 3. Add sea scallops to pan until golden brown in color. 4. Add 1 oz. of butter. 5. Stir for about a minute. 6. Place scallops in a warm entrée dish.
  3. For Sauce 1. Add 2 tsp of minced garlic to the nonstick sauté pan. 2. Add 2 tsp of minced shallot in extra virgin olive oil. 3. Deglaze with white wine. 4. Add about 4-5 per entrée of the slow-roasted tomatoes to the pan. 5. Warm mixture and spoon over scallops. 6. Spritz with lemon juice. 7. Garnish with chiffonade of fresh parsley and basil. Ready to serve.

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1 Review

Repsol12 May 3, 2022
I made this recipe exactly per the instructions and while my wife loved it, I was disappointed. Im allergic to scallops so I didn't eat the shellfish, but I made mine with chicken (it did taste amazing). What disappointed me was it looked nothing like the picture. That creamy looking sauce for me was just clear wine and oil. Tasty, but plating was a let down. I paired it with linguine in a garlic cream sauce and it was a great dinner.