5 minutes
Cook Time
20 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
  • 16 large sea scallops
  • ½ cup shallots, thinly sliced
  • ¼ cup dry white wine
  • 1 lemon, halved
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh basil, julienned, for garnish


Step 1

Heat a large skillet over medium-low heat and melt butter. Add the shallots and cook, stirring occasionally for 3-5 minutes until tender, but not browned. Add the garlic and cook for 30 second to 1 minute until fragrant. Add the wine and cook until half the liquid has evaporated. Add the tomatoes, salt and pepper and cook over medium heat, stirring occasionally, for 10-12 minutes, until the tomatoes have released their juices. Transfer the tomato mixture to a small dish, then wipe the pan.

Step 2

Pat the scallops dry. Add oil to the skillet and turn the heat to medium-high. Add half the scallops, spacing them evenly in the pan and season with salt. Cook without moving for 2-3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Transfer scallops to a plate and repeat with the rest of the scallops.

Step 3

Return the tomatoes to the skillet and squeeze lemon into the pan. Return the scallops and top with basil, more salt and serve.

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