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SAUTÉED SEA SCALLOPS IN A TOMATO CREAM

List of Ingredients





8 scallops weighing a total of 12 ounces
1/4 teaspoon black pepper
1 teaspoon kosher salt
1/2 cup flour
4 scallions
2 tablespoons cooking oil
1 cup grape tomatoes, halved
1 cup white wine
2 tablespoons prepared tomato sauce
1/2 cup heavy cream
1 tablespoon chopped scallion (garnish)

Make sure you ask for "dry" scallops at the market. "Dry" scallops contain
no added liquid or preservatives that leach out during cooking and make
browning nearly impossible.



Recipe



Season the scallops on both sides with salt and pepper. Place the flour in a
small dinner plate and lightly dredge the scallops. Gently shake off the
excess flour.

Cut off the root end of the four scallions and chop both the white and the
green parts.

Heat the skillet over high heat until hot. Pour in the oil and rotate pan to
evenly coat the bottom with the oil. Place scallops into the pan, taking
care not to crowd the pan. If you are using a smaller skillet, you may need
to cook in two batches.

As soon as the scallops hit the pan, turn the heat down to medium high. Turn
each scallop as soon as the bottom becomes golden brown, about 90 seconds.
Turn the heat down to medium and cook for 90 seconds more. Remove scallops
to a plate.

Return the pan to the heat and toss in the chopped scallions and stir until
lightly browned and softened.

Turn the heat up to high before adding the halved grape tomatoes. You want
the tomatoes to sear before they begin to leak their juices. If the pan
isn't really hot the searing won't happen. Spoon the tomatoes out of the pan
when they are just seared and have begun picking up some of the browned bits
clinging to the bottom of the skillet. Act quickly, you don't want the
tomatoes to get smooshy.

Return the pan to the heat and pour in wine. Cook down until the wine has
practically disappeared. Stir in tomato sauce and follow that with the heavy
cream. Turn the heat down to medium and let the cream reduce until slightly
thickened, about a minute or so.

Arrange the grape tomato halves on a platter. Top with the sautéed scallops
and pour the tomato cream sauce on top. Garnish with chopped scallion.