Creamy Pan Roasted Scallops with Fresh Tomatoes

These Creamy Pan Roasted Scallops with Fresh Tomatoes are made with scallops, garlic, oregano, white wine, cherry tomatoes, and lemon. 

It’s date night, but you don’t know what to cook. These Oregano Butter Scallops with Cherry Tomatoes is the perfect, romantic dish to make. You need the right ingredients and the right wine. 

Which wine should I pair with these scallops?

These scallops are actually cooked with a pinot Grigio, so you can’t go wrong with that. You could also pair a nice buttery chardonnay with these lemon butter scallops. 

What are good substitute for this dish?

Instead of dried oregano, you can use a combination of fresh thyme, fresh oregano and fresh rosemary. 

How to make Creamy Pan Roasted Scallops with Fresh Tomatoes

Place the scallops on a plate with a paper towel on it and place another paper towel on the top to take away the moisture. Let them rest for 10 minutes. This will avoid steaming the scallops during cooking and will sear better. Season with salt and pepper on both sides. 

In a large pan, heat 2 tablespoons of olive oil over medium heat. When the oil simmers, add the scallops and sear until browned, 2-3 minutes on each side. Remove and put on a separate plate. If there is extra moisture on the pan, remove.

In the same skillet, combine 2 tablespoons of olive oil and the garlic, red pepper flakes, and oregano. Cook for 1-2 minutes and then add the butter and keep stirring until the butter melts. Pour in the white wine then add the tomatoes and wait until they burst, around 5 minutes.

Add the scallops back in and cook for 3 minutes, stirring.

Turn off and remove from heat. Stir in the scallions and the lemon juice. 

Other dishes to try

• BREADED LEMON CHICKEN
• BUTTER LEMON WHITE WINE STEAMED CLAMS
• LEMON BUTTER CAPER MAHI MAHI

Creamy Pan Roasted Scallops with Fresh Tomatoes

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

These Creamy Pan Roasted Scallops with Fresh Tomatoes are made with scallops, garlic, oregano, white wine, cherry tomatoes, and lemon. 

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Ingredients

Scale 1x2x3x

• 1 pound of scallops
• 5 garlic cloves
• 1 teaspoon of dried oregano
• 1 teaspoon of red pepper flakes (more if you like spice)
• 4 tablespoons of salted butter
• ⅓ cup of white wine (like pinot Grigio)
• 2 cups of cherry tomatoes
• 2 tablespoons of chopped scallions
• Juice of 1 lemon
• Olive oil
• Salt and pepper, to taste

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Instructions

1. Place the scallops on a plate with a paper towel on it and place another paper towel on the top to take away the moisture. Let them rest for 10 minutes. This will avoid steaming the scallops during cooking and will sear better. Season with salt and pepper on both sides. 
2. In a large pan, heat 2 tablespoons of olive oil over medium heat. When the oil simmers, add the scallops and sear until browned, 2-3 minutes on each side. Remove and put on a separate plate. If there is extra moisture on the pan, remove.
3. In the same skillet, combine 2 tablespoons of olive oil and the garlic, red pepper flakes, and oregano. Cook for 1-2 minutes and then add the butter and keep stirring until the butter melts. Pour in the white wine then add the tomatoes and wait until they burst, around 5 minutes.
4. Add the scallops back in and cook for 3 minutes, stirring.
5. Turn off and remove from heat. Stir in the scallions and the lemon juice. 

Notes

• Keep at medium heat to cook through and for the last 1 minute you can turn the heat up to get a more brown look

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 150.7
• Sugar: 4.0 g
• Sodium: 218.5 mg
• Fat: 3.4 g
• Saturated Fat: 0.8 g
• Carbohydrates: 4.0 g
• Fiber: 0.0 g
• Protein: 22.5 g
• Cholesterol: 48.8 mg