Pan Seared Scallops With A Light Plum Tomato Sauce And A Basil Pesto Recipes

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PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE



Pan Seared Scallops With Tomato & Basil Wine Sauce image

Make and share this Pan Seared Scallops With Tomato & Basil Wine Sauce recipe from Food.com.

Provided by jlarki1

Categories     < 30 Mins

Time 25m

Yield 2 Scallops per person, 4 serving(s)

Number Of Ingredients 7

16 dry scallops (about a pound)
4 tablespoons basil, chiffanaded
2 tablespoons chopped garlic
1 (14 ounce) can diced tomatoes
4 tablespoons butter
2 tablespoons olive oil
3/4 cup white wine

Steps:

  • Rinse scallops well then lay out on paper towels to remove moisture.
  • 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
  • 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
  • 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
  • 4. Sauté for 30 seconds, and then add the garlic and basil.
  • 5. Cook for two minutes, and then stir in the butter.
  • 6. Plate the scallops and add the sauce.

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