Seared Scallops
  • Email Email
  • Print Print

Seared Scallops

Submitted by: Tammy Cheeseman

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 2

Seared scallops in a pea-mint broth with roasted tomatoes


    1/2 lbs. scallops, fresh, wild-caught

    sea salt & black pepper to taste

    4 roma tomatoes

    1 c. fresh mint

    1 tbsp. coconut oil

    2 1/4 c. chicken broth

    2 c. frozen baby peas

    1 tsp. butter

    1 spg. fresh mint


  1. Rinse tomatoes, cut in half lengthwise and place cut side up in a foil covered baking pan. Sprinkle lightly with salt and ground pepper. Finely shop mint to make 2 tbsp; mix with 1/2 tbsp oil. Pat mixture onto tomatoes. Drizzle with remaining 1/2 tbsp coconut oil. Bake in 400 F oven until brown on top, about 1 hr. (If juices begin to scorch, add some water to pan)
  2. Meanwhile , measure 2 cups broth. In a blender, whirl peas, remaining mint leaves, and broth and process until very smooth. Pour into a saucepan and bring mixture to a simmer over med-high heat.
  3. Rinse scallops; pat dry. Sprinkle with salt and pepper. Set a large nonstick frying pan over medium high heat and add butter; when just begining to brown add scallops flat side down. Cook until well browned, about 2 min; turn to cook other sides, 2-3 minutes longer. Transfer scallops to wide shallow soup bowls.
  4. Add remaining 1/4 cup broth to frying pan; cook over high heat, stir often to free brown bits, until reduced by half, 2-3 minutes
  5. Set two tomato halves on scallops in each bowl; pour hot pea-mint broth equally around scallops. Drizzle tomatoes , with broth reduction and garnish bowls with mint sprigs.