Scallops With Pine Nuts & Dried Tomatoes

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Servings: 4 Difficulty: Advanced
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Pan-seared scallops in a bright, buttery sauce with sun-dried tomatoes and toasted pine nuts.
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This elegant yet quick dish showcases the natural sweetness of fresh sea scallops, perfectly balanced by the tangy depth of dried tomatoes and the bright zest of lemon. The scallops are seared to a golden brown crust while remaining tender and juicy inside. The sauce is built in the same pan, incorporating savory shallots, aromatic garlic, and a splash of white wine for complexity. Finished with whipped butter and toasted pine nuts, it offers a luxurious texture that coats the scallops beautifully.

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Scallops With Pine Nuts & Dried Tomatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 385.3

Description

This elegant yet quick dish showcases the natural sweetness of fresh sea scallops, perfectly balanced by the tangy depth of dried tomatoes and the bright zest of lemon. The scallops are seared to a golden brown crust while remaining tender and juicy inside. The sauce is built in the same pan, incorporating savory shallots, aromatic garlic, and a splash of white wine for complexity. Finished with whipped butter and toasted pine nuts, it offers a luxurious texture that coats the scallops beautifully.

Ingredients

Directions

  1. If using oil-packed dried tomatoes, drain them well and pat dry with a paper towel. If using dry-packed tomatoes, chop them into bite-sized pieces.
  2. Heat canola oil in a large skillet over high heat until it is just about to smoke.
  3. Pat scallops dry with paper towels and season lightly with salt and pepper.
  4. Carefully add scallops to the hot skillet in a single layer, ensuring they do not touch. Cook undisturbed for 30 seconds to develop a golden crust.
  5. Stir scallops gently and cook for another 30 to 60 seconds until opaque but still slightly translucent in the center.
  6. Remove scallops from the skillet with a slotted spoon and transfer to a plate. Let them rest; they will release juices during this time.
  7. Reduce heat to medium-high. Discard excess oil from the skillet if necessary, leaving a thin film.
  8. Add minced shallots and garlic to the skillet. Saut for 1 minute until fragrant and softened.
  9. Pour in white wine, lemon juice, and dried tomatoes. Scrape up any browned bits from the bottom of the pan.
  10. Bring the mixture to a boil and cook for 2 to 3 minutes until the wine has reduced by half and the sauce thickens slightly.
  11. Pour the juices collected from the resting scallops into the pan. Simmer for another minute to incorporate the flavor.
  12. Return the scallops to the skillet along with the pine nuts.
  13. Reduce heat to low. Whisk in the unsalted butter one tablespoon at a time until the sauce is glossy and emulsified.
  14. Stir in chopped parsley and adjust seasoning with additional salt and pepper to taste.
  15. Serve immediately, spooning the sauce and pine nuts over the scallops.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 385.3kcal
% Daily Value *
Total Fat 23.3g36%
Saturated Fat 12.1g61%
Cholesterol 108.0mg36%
Sodium 957.0mg40%
Total Carbohydrate 14.1g5%
Dietary Fiber 0.6g3%
Sugars 11.8g
Protein 22.8g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, seafood, pine nuts, dried tomatoes, lemon, butter, white wine, shallots, garlic, parsley, italian, dinner, quick, pan-seared, easy, seafood dinner, date night, gluten-free, pasta topping, simple
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