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    • Scallops with Tomato and Basil Sauce

    Scallops with Tomato and Basil Sauce

    Mark Sharron
    Easy
    20 minutes
    01-Feb

    Scallops with Tomato and Basil Sauce is a delicious seafood dish that is sure to impress. This dish is easy to make and is full of flavour. The combination of sweet scallops, savoury tomatoes, and fragrant basil creates a perfect balance of taste. The dish is also packed with nutrients and is a healthy option for any meal. Whether you are looking for a quick weeknight dinner or an impressive dish to serve to guests, this recipe is sure to please.

     

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    Ingredients

    • 1 pound scallops 
    • 2 tablespoons olive oil 
    • 1/2 cup chopped onion
    • 2 cloves garlic, minced 
    • 1 (14.5 ounce) can diced tomatoes 
    • 1/4 cup white wine 
    • 1/4 teaspoon dried basil 
    • Salt and pepper to taste
    • 2 tablespoons chopped fresh basil

    Method

    • Step-by-Step Method for Scallops with Tomato and Basil Sauce
    • Pat the scallops dry with paper towels and season lightly with salt and pepper
    • Peel and finely chop the onion
    • Peel and mince the garlic cloves
    • Open the can of diced tomatoes and set aside
    • Pour the white wine into a small cup or bowl and set aside
    • Chop the fresh basil and set aside separately from the dried basil
    • In a large nonstick or stainless pan, heat 1 tablespoon of olive oil over medium-high heat
    • Add the scallops in a single layer and sear for 1–2 minutes per side until golden brown; do not overcrowd the pan
    • Remove scallops and set aside on a plate, loosely tent with foil to keep warm
    • In the same pan, add the remaining tablespoon of olive oil
    • Add the chopped onion and cook for 2–3 minutes over medium heat, until softened
    • Add the minced garlic and dried basil and cook for 30–60 seconds, stirring constantly
    • Pour in the white wine, stir, and simmer for 1 minute to deglaze the pan
    • Add the diced tomatoes and bring to a gentle simmer
    • Cook sauce 5–7 minutes, stirring occasionally, until slightly thickened
    • Taste and adjust salt and pepper as desired
    • Return seared scallops and any accumulated juices to the pan; simmer in the sauce for 1–2 minutes to warm through
    • Turn off the heat and sprinkle with the chopped fresh basil
    • For plating, place the scallops on warmed plates, spoon tomato-basil sauce over and around them
    • Serve immediately, optionally garnished with a little extra fresh basil