SEA SCALLOPS WITH TOMATOES AND SHALLOT BUTTER

Sea Scallops With Tomatoes and Shallot Butter image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 ripe plum tomatoes, about 1 pound
2 tablespoons olive oil
2 tablespoons butter
1 1/2 pounds medium-size sea scallops
Salt and freshly ground pepper to taste
4 tablespoons finely chopped shallots
2 sprigs fresh thyme or 1/2 teaspoon dried
1 tablespoon fresh lemon juice
1/4 cup finely chopped parsley

Steps:

Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into 1/4-inch cubes.
In a nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.
Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook the scallops.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 737 milligrams, Sugar 4 grams, TransFat 0 grams