Bay Scallops With Tomato-Chive Cream Recipe

Name: Bay Scallops With Tomato-Chive Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. bay scallops, cleaned (this also works well with salmon fillets); 1 medium shallot; 1 small garlic clove; 1/2 c. parsley, loosely packed; 1 can tomato sauce; 1/2 c. heavy cream; 4 Tbsp. butter; 1/2 small lemon; salt; 1/2 c. snipped chives

Servings: persons

1
Peel and mince the shallot and garlic.
2
Mince the parsley. In a small pan, combine the tomato sauce, heavy cream, shallot, garlic and parsley.
3
Bring mixture to a boil and simmer over low heat, about 2 minutes.
4
Whisk in butter, one tablespoon at a time. Squeeze in 1 teaspoon of lemon juice and 1/2 teaspoon of salt; stir in chives and parsley.
5
Cover and keep warm.
6
Adjust oven rack to middle position and heat oven to 400u00b0.
7
Put scallops in a baking pan and bake until just cooked, about 5 minutes.
8
Transfer scallops to warmed plates.
9
Spoon sauce over scallops and serve immediately.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 oz. bay scallops, cleaned (this also works well with salmon fillets), 1 medium shallot, 1 small garlic clove, 1/2 c. parsley, loosely packed, and more.

Yes, Bay Scallops With Tomato-Chive Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bay Scallops With Tomato-Chive Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions