Sea Scallops With Tomatoes and Shallot Butter

Ingredients

• 4 ripe plum tomatoes, about 1 pound
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 ½ pounds medium-size sea scallops
• Salt and freshly ground pepper to taste
• 4 tablespoons finely chopped shallots
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 tablespoon fresh lemon juice
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    257 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 56 milligrams cholesterol; 676 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Core and peel tomatoes. Halve them crosswise. Squeeze the halves gently to extract seeds; cut halves into 1/4-inch cubes.
2. In a nonstick skillet large enough to hold scallops in one layer, heat oil and butter over high heat. When hot add scallops, salt and pepper. Cook, stirring and shaking the pan and turning scallops, until lightly brown, about 2 minutes.
3. Sprinkle shallots, thyme and tomatoes evenly over scallops. Cook, stirring, for 2 minutes. Add lemon juice and cook, stirring, for another minute. Sprinkle with parsley, stir well and serve immediately. Do not overcook the scallops.

15 minutes