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Seared Day Boat Scallops with Tomato Bruschetta

Seared Day Boat Scallops with Tomato Bruschetta

20 - 30 min

For the scallops

2 lb. Dry large Day Boat sea scallops

8 oz. Fresh Tomato Basil Bruschetta

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper


For the sauce

3 Tbs. unsalted butter, cut into six  pieces

2 Tbs. finely diced shallot (1 medium shallot)

1/4 cup dry white wine

1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives

2 Tbsp. Non Pariel Capers, drained

1/4 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper


Preparation Tip:
Be sure to have all your ingredients prepped for the entire recipe including the sauce (shallots diced, herbs chopped) before you begin searing the scallops. Dish should be served immediately on adding the cool Tomato Bruschetta.

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning. 

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the white wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and transfer to serving dish. Garnish each scallop with a small portion of the Bruschetta.