Best 13 Crispy Scallop Cakes With Balsamic Dressed Tomatoes Recipes

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Seafood lovers, get ready to embark on a culinary journey that will tantalize your taste buds!Crispy scallop cakes, a symphony of flavors and textures, take center stage in this delightful dish. Perfectly seared scallops, encased in a crispy golden crust, mingle harmoniously with aromatic herbs and spices. The balsamic dressed tomatoes, a vibrant accompaniment, add a touch of sweetness and acidity, creating a harmonious balance of flavors. Join us as we explore the secrets behind this irresistible recipe, guiding you step-by-step to create a dish that will become a cherished favorite in your kitchen. So, gather your ingredients, prepare your palate, and let's embark on this culinary adventure together!

Let's cook with our recipes!

SCALLOPED TOMATOES



Scalloped Tomatoes image

This is a variation on my mothers recipe.

Provided by Linda

Categories     Side Dish     Vegetables     Tomatoes

Yield 6

Number Of Ingredients 8

¼ cup butter
1 onion, chopped
1 teaspoon salt
ground black pepper to taste
½ teaspoon dried basil
4 teaspoons brown sugar
5 tomatoes, sliced
2 cups white bread cubes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
  • Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 15.6 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 529.3 mg, Sugar 7.5 g

SCALLOPED TOMATOES (BAREFOOT CONTESSA)



Scalloped Tomatoes (Barefoot Contessa) image

FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.

Provided by Scoutie

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil (good quality)
2 cups bread (a good crusty Sour Dough)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
3 garlic cloves, minced
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 cup basil leaves, julienned, lightly packed
1 cup parmesan cheese, freshly grated

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
  • Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
  • Off the heat, stir in the basil.
  • Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
  • Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
  • Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

THAI-STYLE SEA SCALLOP CAKES



Thai-Style Sea Scallop Cakes image

This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it's a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 cup rice wine vinegar
1/4 cup brown sugar
2 or 3 tiny Thai chiles, red or green, thinly sliced
2 tablespoons chopped or crushed roasted unsalted peanuts
2 teaspoons fish sauce
1 teaspoon grated ginger
1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish
1/2 teaspoon salt
1/2 teaspoon black or white pepper
2 teaspoons fish sauce
2 small garlic cloves, smashed to a paste with a little salt
1 (2-inch) piece ginger, peeled and grated
6 scallions, thinly sliced
2 teaspoons finely chopped serrano or jalapeño chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly chopped
4 makrut lime leaves, slivered thinly
1 small egg, lightly beaten
Peanut or coconut oil for frying

Steps:

  • Make the dipping sauce: Combine all ingredients in a small bowl.
  • Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
  • Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
  • Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams, TransFat 0 grams

CURRIED SCALLOP CAKES



Curried Scallop Cakes image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     New Year's Eve     Scallop     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 40

Number Of Ingredients 11

1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
3/4 cup mayonnaise
3 large egg yolks
3 green onions, chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups panko (Japanese breadcrumbs)*
Vegetable oil

Steps:

  • Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
  • Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
  • Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
  • *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

SCALLOP CAKES



Scallop Cakes image

My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.

Provided by Geema

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup onion, finely chopped
2 lbs sea scallops
1/2 cup chives, chopped
2 tablespoons parsley, chopped
2 tablespoons all-purpose flour
1 tablespoon ginger, peeled and minced
1 tablespoon lime juice
1 large egg, beaten
2 teaspoons salt
1 teaspoon lime peel, grated
1/4 teaspoon pepper
2 tablespoons oil

Steps:

  • Heat olive oil in a non stick skillet on medium heat.
  • Add the onion and cook until tender, but not brown. Let cool.
  • In a food processor, coarsely chop scallops -- do not over process.
  • Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
  • Form into 8 1/2 inch thick patties, about 3 inches in diameter.
  • Place patties on plate or baking sheet and chill for 1-6 hours.
  • Preheat oven to 450°F.
  • heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
  • Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
  • Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9

CRISPY SCALLOP CAKES WITH BALSAMIC DRESSED TOMATOES



Crispy Scallop Cakes With Balsamic Dressed Tomatoes image

This recipe actually started out as a homemade ravioli filling. I had a bunch left over after I made the ravioli, so I added a few things and came up with this. This is just a product of my imagination, so I'm interested to find out what you think. My BF devoured them the first time I made them, and when I served them at a small dinner party, they seemed to go over very well.

Provided by rebecca_wigginshotm

Categories     < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb sea scallops
2 shallots, minced
1/2 cup fresh parsley, chopped
1/2 lb fresh mozzarella cheese
1 teaspoon Old Bay Seasoning
1 teaspoon oregano
1 teaspoon thyme
salt
black pepper
2 tablespoons butter
1/2 pint grape tomatoes
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil

Steps:

  • Rinse the scallops in fresh water and dry, then chop the scallops.
  • The pieces should be about the size of a kernel of corn.
  • Chop the mozzarella into the same sized pieces as the scallops.
  • Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
  • Cover and chill for at least an hour.
  • Shortly before cooking, rinse the tomatoes and half length-wise.
  • Toss with vinegar and olive oil.
  • Set aside.
  • Once chilled, you will need to work quickly.
  • Form mixture into two inch balls.
  • Heat a non-stick pan over med-high heat.
  • Add butter.
  • As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
  • Press down on each ball to form the patty shape.
  • The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
  • So, cook until the patty is dark brown and you can turn it easily.
  • If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
  • Once the patties are brown on both sides, remove from pan and drain on a paper towel.
  • The cheese should be crispy on both sides and should not stick.
  • Serve topped with the tomato mixture.
  • I like to serve them as a first course: two patties with a few tomato halves on top of each one.

BALSAMIC-GLAZED SEA SCALLOPS



Balsamic-Glazed Sea Scallops image

Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.

Provided by lutzflcat

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 4

Number Of Ingredients 10

12 large sea scallops
¼ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
½ cup dry white wine
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
  • Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
  • Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

CRISPY CURRIED SCALLOP CAKES



Crispy Curried Scallop Cakes image

Make and share this Crispy Curried Scallop Cakes recipe from Food.com.

Provided by totallyclips1

Categories     For Large Groups

Time 1h40m

Yield 35 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh sea scallops, cut into 1/4-inch pieces
3/4 cup mayonnaise
3 large egg yolks
3 green onions, chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups panko breadcrumbs (Japanese breadcrumbs)
vegetable oil

Steps:

  • 1.Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
  • 2.Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
  • 3.Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan.
  • 4.Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side.
  • 5.Transfer scallop cakes to paper towels to drain.
  • 6.**Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.
  • 7.Transfer scallop cakes to platter.

Nutrition Facts : Calories 87.7, Fat 3, SaturatedFat 0.5, Cholesterol 25.7, Sodium 197.1, Carbohydrate 9.9, Fiber 0.7, Sugar 1.1, Protein 5.2

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES



Scallops with Capers and Sun-Dried Tomatoes image

Categories     Shellfish     Tomato     Sauté     Scallop     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

2 tablespoons olive oil
3 large garlic cloves, pressed
1 teaspoon minced lemon peel (yellow part only)
12 sea scallops
2 tablespoons minced drained oil-packed sun-dried tomatoes
1 tablespoon drained capers
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA



Seared Scallops With Roasted Tomatoes, Crispy Prosciutto and Sma image

This is based on a Jamie Oliver recipe, had it the other day, really great. This will serve 4 as a starter, but we finished this off between 2 people as a main.

Provided by Latchy

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 large roma tomatoes, quartered
1 pinch dried oregano or 1 pinch italian seasoning
salt & freshly ground black pepper
olive oil
8 slices prosciutto
1 garlic clove, finely chopped
1 (400 g) can cannellini beans or 1 (400 g) can flageolet beans, drained
4 -6 anchovy fillets, chopped
1 -2 small dried chili, crumbled
extra virgin olive oil
16 scallops (trimmed with either roe on or off)
peppery rocket or watercress leaf, for garnish

Steps:

  • Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
  • Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
  • Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
  • In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
  • Add your beans and cook for a couple of minutes before adding a wine glass of water.
  • Bring to the boil, then lightly mash to a course puree.
  • Loosen the puree with a little more water if need be.
  • Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
  • Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
  • Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
  • Don't overcook them.
  • Remove to a bowl and coat with a mixture of olive oil and lemon juice.
  • Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

Nutrition Facts : Calories 215.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 253.3, Carbohydrate 29.8, Fiber 7.2, Sugar 2.4, Protein 21.7

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES



Seared Scallops With Jammy Cherry Tomatoes image

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they're falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
1/4 cup dry white wine, such as muscadet or sauvignon blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tablespoons grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Steps:

  • Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Add the wine and cook until about half the liquid has evaporated.
  • Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
  • Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
  • Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES



Creamy Pan-Roasted Scallops With Fresh Tomatoes image

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

Provided by Melissa Clark

Categories     seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination, plus more for garnish

Steps:

  • Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
  • Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
  • Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

Tips:

  • To ensure your scallop cakes are crispy, make sure the scallops are dry before cooking. You can pat them dry with a paper towel or use a food processor to pulse them until they are finely chopped.
  • Be careful not to overcook the scallops, as they will become tough. Cook them just until they are opaque in the center.
  • Serve the scallop cakes immediately with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, and lemon wedges.
  • If you don't have any panko breadcrumbs, you can use regular breadcrumbs or crushed crackers. Just be sure to use fine breadcrumbs, as large breadcrumbs will make the scallop cakes too dense.
  • To make the balsamic-dressed tomatoes, simply combine the tomatoes, balsamic vinegar, olive oil, salt, and pepper in a bowl. Toss to coat and let sit for at least 15 minutes before serving.

Conclusion:

Crispy scallop cakes with balsamic-dressed tomatoes are a delicious and elegant appetizer or main course. They are easy to make and can be tailored to your own taste preferences. Serve them with your favorite dipping sauce and enjoy!

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