Browned-Butter Scallops with Burst Cherry Tomatoes

Updated at: Thu, 17 Aug 2023 10:32:29 GMT

Step 1

In a large skillet, heat 2 tbsp of the olive oil over medium heat. Season the scallops with salt and pepper on both sides. When the oil shimmers, add the scallops and sear until browned, 2-3 minutes per side. Transfer the scallops to a plate.

Step 2

In the same skillet, combine the remaining 2 tbsp olive oil and the garlic, thyme, and a pinch of red pepper flakes. Cook until fragrant, 3-4 minutes.

Step 3

Add the butter and cook, stirring occasionally, until just browned, 2-3 minutes more. Slowly pour in the wine, then add them tomatoes and cook until the tomatoes burst and the wine has reduced slightly, about 5 minutes.

Step 4

Return the scallops and any collected juices to the skillet and cook until warmed through, about 3 minutes. Remove the skillet from the heat.

Step 5

Serve the scallops with the tomatoes and spoon the pan sauce over the top. Finish with chives and lemon zest.

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