Best Beef Scallops With Fresh Tomato Sauce Recipes

SCALLOPS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Add all ingredients to a bowl.
• Let it sit at room temperature for 1 hour, then start the scallops.
• Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
• Heat olive oil in a pan.
• Add scallops and sauté 2-3 minutes.
• Turn over and cook 3 minutes more until browned.
• To serve, place 2 romaine leaves on a plate.
• Top lettuce with 4-5 tablespoons of sauce.
• Add 3 scallops to each plate and garnish with a lemon wedge and parsley.

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

SCALLOPS IN TOMATO SAUCE

Steps:

• Shell scallops.
• Slice each one in half horizontally and marinate the slices with half of the lemon juice and grated zest for 10-15 minutes.
• Heat oil on low and cook shallot or onion until tender.
• Add the tomatoes, salt and pepper, thyme, bayleaf and garlic.
• Cover and simmer mixture for 10 minutes.
• Remove lid and increase heat to high, to reduce the liquid quantity to half.
• Remove sprig of thyme and bay leaf.
• Press the sauce through a sieve into a frying pan.
• Bring the tomato sauce back to a simmer.
• Remove scallops from marinade.
• Place on a paper towel to remove excess marinade.
• Add the zest of a lemon and the scallops to the sauce.
• Gently poach them for 2 minutes, being careful not to allow the sauce to boil.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

PAN-SEARED SCALLOPS ON LINGUINE WITH TOMATO-CREAM SAUCE

Steps:

• Combine first 4 ingredients in a medium skillet; bring to a boil.
• Cook until reduced to 1/2 cup(about 5 mins).
• Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.
• Return wine mixture to skillet.
• Add cream; cook over medium heat 1 minute.
• Add butter stirring until butter melts.
• Stir in tomato, cilantro, 1/8 teaspoon salt and pepper.
• Add linguine; toss well.
• Cover and keep warm.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Sprinkle scallops with 1/8 teaspoon salt.
• Arrange scallops in pan; cook 2 minutes on each side or until done.
• Add scallops to pasta mixture; toss gently to combine.
• Garnish with cilantro, if desired.

PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA

Steps:

• Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
• Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
• Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
• Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
• Place two cooked scallops on each plate, and top with fresh tomato caper salsa.

SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
• Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
• Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
• Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.