Seared Scallops with Tomato Lime Butter Sauce

A shallow bowl of pearl couscous topped with seared sea scallops, grape tomatoes, sliced scallions, and a tomato-lime butter sauce - lime wedges for garnish.

5 from 3 votes

Seared Scallops with Tomato Lime Butter Sauce

This recipe for scallops in tomato sauce is an Asian-inspired version that pairs seared sea scallops with an easy-to-make tomato-lime butter sauce. Spoon over couscous or rice for a uniquely simple weeknight dish with light, fresh flavor.

Prep Time15

Cook Time15

Total Time30

Course: Entrées

Cuisine: Fusion

Servings: servings

Author: Lynne Webb

Ingredients

1 lb sea scallops dry or dry pack
4 tablespoons unsalted butter divided
2 cloves garlic minced
1 tablespoon olive oil
1/2 pint grape or cherry tomatoes halved
1 small bunch scallions sliced
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro divided
4 servings cooked pearl couscous or steamed rice
4 Lime wedges for garnish (optional)

For the tomato-lime purée:

1 cup canned diced tomatoes undrained
1 tablespoon fish sauce or soy sauce
Juice and zest of 1 lime
Pinch of sugar

Instructions

Prep the scallops: Pat them dry with paper towels, season both sides with salt and pepper and set aside.
Make the tomato-lime purée: In a blender or food processor, combine diced tomatoes, fish sauce, lime juice, lime zest, and sugar. Blend until smooth.
Cook the sauce: In a small saucepan over medium heat, melt 3 tablespoons of the butter until foamy. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomato-lime purée and simmer for one minute. Season to taste with salt and pepper, remove from the heat and set aside.
Sear the scallops: In a large skillet over medium‑high heat, melt the remaining 1 tablespoon of butter with the olive oil. Add the scallops, one at a time, and cook for 1 to 1-1/2 minutes per side (depending on size). As the scallops finish cooking, use tongs to individually transfer them to a plate to avoid overcooking.
Cook the tomatoes: Quickly add the halved grape tomatoes to the same skillet and combine them with the pan juices from the scallops. Continue cooking until the tomatoes have softened, about 4 minutes.
Finish the sauce: Reduce heat to medium, stir in the reserved tomato‑lime sauce, and cook for 1 minute. Add the scallions and cook 30 seconds more. Stir in half the cilantro.
Serve and garnish: Spoon couscous or rice onto plates. Top with sauce and tomatoes, arrange scallops over the top, and drizzle with more sauce. Garnish with remaining cilantro and lime wedges if desired.

Nutrition