Sea Scallop On The Half Shell Recipe
with a Tomato Sherry Cream Sauce
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Ingredients
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Scallops
Tomato-Sherry Cream Sauce
Garnish & Finish
Method
Scallops
- 1
- 2
Season
Season both sides of the scallops with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.
- 3
Sear scallops
Heat a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When butter stops foaming and the pan is very hot, add scallops in a single layer without crowding. Sear 2–2 1/2 minutes on the first side without moving until a deep golden crust forms. Flip and cook 1–1 1/2 minutes until just opaque in the center. Transfer scallops to a warm plate or return to cleaned shells if presenting on the half shell. Keep warm while you finish the sauce.
Tomato-Sherry Cream Sauce
- 4
Sweat aromatics
In the same skillet used to sear the scallops, reduce heat to medium and add 1 tbsp unsalted butter. Add the minced shallot and cook, stirring, 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.
- 5
Add tomato
Add the seeded, finely diced Roma tomato and 1 tsp tomato paste. Cook 2–3 minutes, stirring occasionally, until the tomato begins to break down and becomes slightly saucy.
- 6
Deglaze with sherry
Increase heat to medium-high and carefully add 60 ml dry sherry to deglaze the pan, scraping any brown bits from the bottom with a wooden spoon. Allow the sherry to reduce by about half, about 1–2 minutes.
- 7
Add stock and cream
Add 60 ml chicken or shellfish stock and 120 ml heavy cream. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and simmer 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- 8
Finish the sauce
Stir in 1 tsp chopped fresh thyme, 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1 tsp lemon juice. Taste and adjust seasoning. If you prefer a smoother sauce, gently purée with an immersion blender for 10–15 seconds or strain before serving.
Assembly & Garnish
- 9
Plate scallops
If using shells for presentation, spoon a small amount of the warm tomato-sherry cream sauce into each shell or plate a smear of sauce on warmed plates and place the seared scallops on top or in the shells.
- 10
Sauce and garnish
Spoon additional sauce over each scallop (about 1–2 tbsp per scallop). Sprinkle with chopped flat-leaf parsley and sliced chives. Lightly dust with smoked paprika if using. Serve immediately with lemon wedges on the side.