Bay Scallops With Tomato-Chive Cream
Delicate bay scallops in a creamy tomato-chive sauce offer a rich, flavorful appetizer perfect for seafood lovers and elegant gatherings.
Ingredients
Instructions
- Peel and mince the shallot and garlic.
- Mince the parsley.
- In a small pan, combine the tomato sauce, heavy cream, shallot, garlic, and parsley.
- Bring the mixture to a boil and simmer over low heat for about 2 minutes.
- Whisk in butter, one tablespoon at a time.
- Squeeze in 1 teaspoon of lemon juice and 1/2 teaspoon of salt.
- Stir in chopped chives and parsley.
- Cover and keep warm.
- Preheat oven to 400°F, placing the oven rack in the middle position.
- Put scallops in a baking pan and bake until just cooked, about 5 minutes.
- Transfer scallops to warmed plates.
- Spoon sauce over scallops and serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sauce along with the tomato sauce. If fresh chives are unavailable, you can substitute with green onions. Adjust the salt to taste, especially if using salted butter. Make sure to bake the scallops just until they are opaque to avoid overcooking.
Serving Suggestions
Serve the scallops atop a bed of creamy polenta or alongside a fresh arugula salad for a delightful contrast. This dish pairs beautifully with crusty bread to soak up the delicious sauce. For a complete meal, consider serving with steamed asparagus or a side of Broccoli Fish Au Gratin.
Storage & Reheating
Leftover bay scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat until just heated through, taking care not to overcook them. The sauce can be stored separately and reheated on the stove.
Nutrition & Diet Analysis (per serving)
Each serving of Bay Scallops With Tomato-Chive Cream contains roughly 646 calories, with 40g protein, 77g carbohydrates, and 30g fat. It is an excellent source of vitamin C (389% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (148% of the Daily Value). Note that it is relatively high in sodium, at 2249mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops instead of fresh?
Yes, you can use frozen bay scallops; just ensure they are fully thawed and patted dry before baking. This helps to achieve better texture and prevents excess moisture from affecting the sauce.
What can I substitute for heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream. Keep in mind that this may slightly alter the flavor and texture of the sauce.
How do I know when the scallops are done baking?
Bay scallops are done when they turn opaque and slightly firm to the touch, usually after about 5 minutes in a preheated oven. Be careful not to overbake, as they can become rubbery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).