Seared Scallops with Heirloom Tomatoes

For 2-4


  • 8 scallops
  • 1 lb heirloom tomatoes (3-4 medium sized ones)
  • 1/5 cup olive oil
  • 2 garlic cloves, minced
  • 4 tbsp fresh, finely chopped tarragon
  • 3 tbsp brown butter
  • canola oil to sear scallops
  • salt & black pepper to taste


Make brown butter

  1. Use a non-dark interior/bottom pan and heat butter on medium till the butter is completely melted into liquid and turn slightly brown
  2. Be careful not to overheat and strain out the specks when ready

Main part

  1. Mix olive oil, tarragon and garlic in a small bowl
  2. Sprinkle both sides of scallops with sea salt, sear scallops for about 2 minutes on each side over medium-high heat in a lightly oiled pan, till golden crust form
  3. Dice tomatoes to desired chunks, place on serving plate and drizzle with the olive oil mixture and some salt
  4. Place scallops on the bed of tomatoes, drizzle with brown butter and some black pepper
  5. Bon appétit! ;)

Serving suggestions: white wine, bread, pasta, rice pilaf …

NOTES: Did you know that scallop come in dry and wet!? Well, I didn’t. But you’d better make sure you start with dry scallop or if only wet scallop is available in your neighborhood, rinse the scallops REALLY well and pat them dry!! Apparently most scallops we see in markets are wet scallops that had been soaked in phosphates, which acts as a preservative and also makes the scallop white and plump. If you don’t take care of the chemical and start searing.. well… you’d be poisoning yourself. Since the dry scallops are all natural, they’d be sweeter and vanilla colored. 🙂 Um… time to run to Whole Foods or local specialty seafood market and indulge? Don’t sear the scallops for too long, unless you like them rubbery and bouncy 😀 You can make a lot of the brown butter at once, they will last max 6 months refrigerated and they are very seafood and salad friendly! 😉

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Filed under Main Dish, salad, Seafood

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