Seared Sea Scallops With Slow-Roasted Tomato Confit

Name: Seared Sea Scallops With Slow-Roasted Tomato Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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1. Preheat oven at 250 degrees F.
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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.
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3. Carefully mix together.
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4. Cook uncovered in oven for 2 hours.
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5. Take out of oven, let cool and set aside.", "For Scallops
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1. Add splash of extra virgin olive oil to a nonstick saute pan.
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2. Warm on stove.
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3. Add sea scallops to pan until golden brown in color.
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4. Add 1 oz. of butter.
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5. Stir for about a minute.
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6. Place scallops in a warm entree dish.", "For Sauce
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1. Add 2 tsp of minced garlic to the nonstick saute pan.
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2. Add 2 tsp of minced shallot in extra virgin olive oil.
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3. Deglaze with white wine.
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4. Add about 4-5 per entree of the slow-roasted tomatoes to the pan.
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5. Warm mixture and spoon over scallops.
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6. Spritz with lemon juice.
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7. Garnish with chiffonade of fresh parsley and basil.
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Ready to serve."]

1130

kcal

Calories

126

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 16 ingredients. The key ingredients include: 2 pints heirloom cherry tomatoes, 2 cloves garlic, chopped coarsley, 2 cups extra virgin olive oil, 3 sprigs basil, and more.

Yes, Seared Sea Scallops With Slow-Roasted Tomato Confit 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!