Lemony Tomato Herb Scallops

By á-25087

Adapted recipe by runningtothekitchen

Ingredients

• 5-6 sea scallops, rinsed & pat dry
• salt & pepper
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 shallot, sliced
• 1 clove of garlic, minced
• 2 tablespoons fresh herbs, minced (I used basil, rosemary and lemon thyme)
• 1/2 cup diced tomatoes
• 1/4 cup chicken broth
• juice of 1/2 a lemon

Preparation

Step 1

Heat butter in a medium pan over medium heat.

Season scallops with salt & pepper and place in the pan once hot.

Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.

Remove scallops from the pan and set aside on a dish.

Add olive oil to the pan with shallots and garlic.

Saute for about 1 minute.

Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.

Once thickened, transfer the sauce to a plate and top with the scallops and their juices.

Garnish with fresh herbs and a squeeze of lemon.