Scallops In Fresh Tomato Sauce
Succulent scallops are paired with a vibrant fresh tomato sauce, aromatic herbs, and mushrooms, creating a flavorful dish that is perfect for seafood lovers and special occasions.
Ingredients
- 1 lb. bay or sea scallops ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/2 lb. fresh mushrooms ⓘ
- 2 lb. fresh tomatoes or 1 can (1 lb.) whole tomatoes, drained ⓘ
- 5 Tbsp. olive or salad oil ⓘ
- 4 shallots
- 4 parsley sprigs, chopped ⓘ
- 1 small clove garlic, crushed ⓘ
- 1/2 tsp. salt ⓘ
- dash of white pepper ⓘ
- 1/2 tsp. dried thyme leaves ⓘ
Instructions
- In a medium bowl, toss scallops with lemon juice.
- Wipe mushrooms clean; slice lengthwise about 1/8-inch thick; toss with scallops.
- If using fresh tomatoes, scald in boiling water; peel; remove seeds; coarsely chop pulp.
- In 2 tablespoons hot oil in an 8-inch skillet with a tight-fitting cover, sauté half of the shallots and parsley with the crushed garlic until golden.
- Add the prepared tomato mixture, salt, white pepper, dried thyme leaves, and oregano; cook over low heat, covered, for 20 minutes, stirring occasionally to break up tomatoes.
- Uncover and cook for an additional 5 minutes.
- In 3 tablespoons hot oil in a large skillet, sauté the remaining shallots and parsley, stirring about 5 minutes.
- Add the scallops and mushrooms; cook over high heat, uncovered, for 10 minutes, shaking the pan and stirring frequently.
- Stir in the tomato sauce mixture and cook for 2 minutes longer.
- Serve immediately, ideally with rice.
Tips & Substitutions
For a quicker prep, use pre-sliced mushrooms and canned tomatoes instead of fresh. If you prefer a bit of sweetness, add a teaspoon of sugar to the tomato sauce. Fresh herbs can enhance the flavor, so consider substituting dried thyme with fresh if available. To elevate the dish, serve it over a bed of cous-cous and vegetables for a delightful Mediterranean twist.
Serving Suggestions
Serve the scallops in fresh tomato sauce immediately for the best flavor and texture. This dish pairs beautifully with rice or a light salad, such as Rita's Famous Salad, to balance the rich sauce. A side of asparagus with green onion vinaigrette complements the dish well, enhancing the overall dining experience.
Storage & Reheating
Leftover scallops in fresh tomato sauce can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can overcook the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops In Fresh Tomato Sauce contains roughly 1126 calories, with 43g protein, 240g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (251% of the Daily Value), iron (221% of the Daily Value), and vitamin C (100% of the Daily Value). Note that it is relatively high in sodium, at 610mg per serving (27% 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 for this recipe?
Yes, you can use frozen scallops. Ensure they are fully thawed and patted dry before cooking to achieve a nice sear. Adjust cooking time accordingly, as they may need a minute or two longer to cook through.
What can I substitute for shallots?
If you don't have shallots, you can substitute them with finely chopped onions or green onions. They will add a similar flavor profile, although the taste may be slightly stronger. Use about half the amount of onions as they can be more pungent than shallots.
Can I make this dish ahead of time?
It's best to cook scallops just before serving, as they can become rubbery when reheated. However, you can prepare the tomato sauce in advance and store it in the refrigerator. Just add freshly cooked scallops and mushrooms when ready to serve.
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).