This tomato butter is so insanely good that you could spoon it over wet cardboard and be happy. But when it is paired with sweet, crusty seared scallops, the combination is truly wonderful.
6 SERVINGS
½ |
pound red and yellow cherry or grape tomatoes |
1¼ |
teaspoons minced fresh tarragon |
4 |
tablespoons (½ stick) butter |
1½ |
teaspoons minced shallots |
2 |
pounds sea scallops |
|
Salt |
|
Red wine vinegar (optional) |
2 |
tablespoons olive oil |
Quarter each tomato lengthwise and combine in a bowl with the tarragon. Melt the butter in a small saucepan over medium heat. Add the shallots and cook until they soften and become fragrant, 2 to 3 minutes. Remove the butter from the heat and let cool for 2 to 3 minutes.
Prepare the scallops by removing the small, tough “foot” muscle that is attached to one side. Rinse the scallops and pat dry with paper towels.
When the butter is cool (it should be hot enough to soften the tomatoes slightly, but not so hot as to cook them through), pour it over the tomatoes and stir gently to combine. Be careful not to smash the tomatoes. Season with salt to taste (about 1 teaspoon). If the tomatoes lack acidity, add a few drops of red wine vinegar. Set the sauce aside while you cook the scallops.
Heat a large nonstick pan over high heat. Add the oil and heat until it is nearly smoking. Place the scallops in the pan and cook until they are browned and crusty on one side, about 3 minutes. Turn the scallops over and brown on the other side, about another 3 minutes. They should still be slightly translucent in the center.
Divide the scallops evenly among six plates and spoon a generous portion of the tomato butter over the top. Serve.