Sauteed Sea Scallops With Tomatoes and Zucchini

Name: Sauteed Sea Scallops With Tomatoes and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds sea scallops; 3 small zucchini, about 1/2 pound; 4 small, ripe plum tomatoes; 2 tablespoons olive oil; Salt and freshly ground pepper to taste; 1 tablespoon butter; 2 tablespoons finely chopped shallots; 2 teaspoons finely chopped garlic; 2 tablespoons fresh lemon juice; 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried; 4 tablespoons coarsely chopped basil or parsley

Servings: persons

1 1/4 pounds sea scallops
3 small zucchini, about 1/2 pound
4 small, ripe plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
4 tablespoons coarsely chopped basil or parsley

1
Halve each scallop crosswise, if 3/4 inch thick or more.
2
Set aside.
3
Trim the ends of the zucchini, and cut them into 1/8-inch slices.
4
Drop the tomatoes into boiling water for about 10 seconds to loosen the skins.
5
Remove skins and chop the tomatoes coarsely.
6
Heat 1 tablespoon of the olive oil in a large nonstick skillet.
7
Add the zucchini, salt and pepper.
8
Cook about 2 minutes over high heat, stirring and tossing.
9
Remove the zucchini to a plate, and keep them warm.
10
In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute.
11
Season with salt and pepper while stirring and tossing.
12
Add the butter, shallots and garlic.
13
Cook briefly, add the tomatoes, and cook for a minute more.
14
Add the zucchini, lemon juice and rosemary.
15
Cook, stirring and tossing, for a minute over high heat.
16
Blend well.
17
Sprinkle with basil, and serve immediately.

124

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.

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 11 ingredients. The key ingredients include: 1 1/4 pounds sea scallops, 3 small zucchini, about 1/2 pound, 4 small, ripe plum tomatoes, 2 tablespoons olive oil, and more.

Yes, Sauteed Sea Scallops With Tomatoes and Zucchini 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!