Best Beef Scallops With Fresh Tomato Sauce Recipes

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.

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.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BEEF SCALLOPS WITH FRESH TOMATO SAUCE

Steps:

• 1. About 45 minutes before serving: On cutting board with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness.
• 2. Cut steaks into about 6 x 3-inch pieces.
• 3. In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes.
• 4. Cook 30 seconds.
• 5. With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins.
• 6. Cut out stem end.
• 7. Chop 3 tomatoes; slice remaining 2 tomatoes.
• 8. Set aside.
• 9. In 12-inch skillet over medium-high heat in hot salad oil cook steak, a few pieces at a time, until browned on both sides with pancake turner, removing pieces to warm platter as they brown.
• 10. Keep steaks warm.
• 11. Reduce heat to medium.
• 12. To same skillet add chopped tomatoes, green onions, sugar, salt and basil.
• 13. In cup with spoon, mix cornstarch and 1/2 cup water until smooth; gradually stir cornstarch mixture into tomato mixture and cook, stirring constantly until mixture thickens and boils; cook 1 minute.
• 14. Add sliced tomatoes; heat through.
• 15. Gently spoon tomato mixture over and around steaks.
• 16. Makes 8 servings

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.