Seared Sea Scallops with Slow-Roasted Tomato Confit

July 12, 2018
Photo by Mistey Nguyen
Author Notes

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

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
  • 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
In This Recipe
  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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