Easy and Delicious: Scallops Braised in Rosemary and Tomato with Quinoa

 

Scallops. In our opinion, they're a great piece of seafood. Very versatile, very tasty. When you get them at a restaurant, perfectly caramelized and crispy on top, they're just wonderful. However, it's hard to get that same caramelized crispy top on a home stove because the temperatures just don't get hot enough. To make up for that, you can braise them in a rosemary infused tomato mixture for delicious results.

This scallop creation takes only a few minutes to pull together but the results are really quite delicious. We served them with some quinoa, but we imagine it would be just as good over cous cous, noodles, or even some other vegetable. The trick is to make sure you don't cook the scallops too long or they'll get a bit chewy.

Making the Dish

What You'll Need
3 tbsp chopped fresh rosemary
2 cloves garlic, minced
2 tbsp olive oil
1 15 oz can whole peeled tomatoes
6 - 8 large scallops
salt and pepper to taste

Pat the scallops dry and then season then lightly with salt and pepper. Set them aside. Next, remove the whole tomatoes from the can and coarsely chop them. Into a non-stick pan, heat up the olive oil over medium heat. Once it is hot, throw in the rosemary and garlic, and cook for a minute so the flavors infuse in the sauce, but not so long that the garlic burns.

When the garlic and rosemary are smelling nicely, add in the tomato chunks and their juice and stir together to incorporate everything together. Let simmer for about 8 - 10 minutes until the sauce thickens slightly and the flavors really start to stand out.

Once the sauce is ready, add in the scallops and turn up the heat. The sauce will start to bubble. Keep the scallops on one side for about 4 minutes, then turn them over, and cook for another 4 - 5 minutes. They'll start to exude some liquid.

Remove the scallops from the sauce and turn up the heat, letting the liquid evaporate. Then, move all the sauce to one side of the pan and put the scallops in the side without the sauce. Let them cook for about a 30 - 60 seconds on each side to finish them off.

To serve, lay down a bed of the sauce next to whatever side you choose, and place the scallops on top. Then, dig in and enjoy!







One year ago: Tajarin al Sugo di Arrosto