Scallops with Tomato and Onion

I have probably mentioned it before, but the first cookbook that I ever used was the New York Times Cookbook. I took an older edition my mom gave me to college and started trying out recipes right from there. No changes, no improvisation, just trying to get the recipes to come out right.
Earlier I was at Harris Teeter and they had a nice special on scallops. I got about 7 or 8 large sea scallops and then tried to figure out what to do with them. I had just picked up some delicious looking heirloom tomatoes and I knew that I wanted to incorporate those into the dish. I flipped through the cookbook and came across a simple Tomato and Shallot recipe for scallops. I changed it a little, adding fresh herbs, white wine and onions. It still turned out great, and you could even use this recipe for chicken too. I’ll see how that goes.
Serves 2 (I halved recipe)

Based on New York Times RecipePrintable Recipe

~3/4 pounds sea scallops (I had 7-8, but size varies)
1/4 cup flour
Sea/Kosher Salt
Black Pepper
2 tablespoons olive oil
1 tablespoon butter
1/4 cup white wine

3 stems fresh thyme
1 medium tomato, diced
1/2 yellow onion, diced
1 tablespoon lemon juice

Place scallops into medium baking dish, sprinkle salt and pepper and then dredge with flour. Coat well and the shake off excess.

Heat olive oil and butter and thyme in heavy skillet over medium heat.  Ensure that the skillet can hold all the scallops without them touching.  Complete in batches if necessary, adding additional butter/oil if needed.

When oil and butter begin to smoke, add scallops and cook on all sides, about 5 minutes. Add onions and cook an additional 2-3.  Add white wine to deglaze pan.  Add tomatoes and lemon juice and cook an additional minute.  Serve immediately with your choice of side.  I made Brussels Sprouts with tofu bacon, recipe follows.

Bacon Brussels Sprouts


Serves 2

1 bag of Brussels Sprouts, about 1/2 pound, stems cut and sliced in half
4-5 slices of tofu bacon, or real bacon, cut into small pieces
2 tablespoons olive oil (only 1 if using real bacon)
1/4 cup white wine

Add 1 tablespoon olive to medium skillet and heat over medium heat.  Add tofu bacon and cook until it begins to crisp, about 5 minutes.  If using real bacon, the olive is not needed.  Cook bacon until crisp, about 5-8 minutes.

Add Brussels Sprouts to pan, season generously with salt and pepper.  Cover for about 5 minutes until sprouts begin to soften.

Remove lid, add white wine to deglaze pan, scrape up any bacon bits on the pan and cook an additional 2-3 minutes, or until sprouts are tender, not mushy.  Serve with scallops.

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
This entry was posted in brussels sprouts, seafood, tofu. Bookmark the permalink.

6 Responses to Scallops with Tomato and Onion

  1. Angela says:

    Nice. I like pairing scallops with brussels sprouts. Not sure why, but I always do. I really like how simple your scallops recipe is – next time they're on sale at Whole Foods, I'll have to make this.

  2. Yea, they seem to go together really well. Thanks, i always thought scallops don't need too much, since a fresh one speaks for itself.

  3. Anonymous says:

    This is the kind of meal that tempts even vegetarians. The tofu bacon for the sprouts is a great idea. herb1419

  4. DailyChef says:

    Ooo, this looks like a great combination of ingredients. Do you think some prawns might work here as well?

  5. Yea, i think you could do prawns here. I've made a really nice tomato and rice "stew" with them before. I should make that and post it soon

  6. Sook says:

    Oh I love scallops. This dish looks fab and healthy!

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