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.