Description
Pan-Seared Scallops with Tomato and Vegetable Stew
Ingredients:
For the Scallops:
12 large sea scallops
2 tablespoons olive oil
Salt and freshly ground black pepper
For the Stew:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 bell pepper, diced (red or yellow)
1 cup diced tomatoes
1/2 cup vegetable or chicken broth
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper, to taste
Chopped green onions for garnish
Instructions:
1. Prepare the Stew:
Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and bell peppers until softened
.
Add diced tomatoes, broth, smoked paprika, thyme, salt, and pepper. Simmer for 10-15 minutes until the flavors meld together
.
2. Sear the Scallops:
Pat the scallops dry with a paper towel. Season with salt and pepper
.
Heat olive oil in another skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and opaque in the center
.
3. Assemble and Serve:
Spoon the tomato and vegetable stew into bowls. Top with seared scallops and garnish with chopped green onions
.
Serve immediately for a hearty and flavorful dish!
Step-by-Step Guide
Begin by prepping all your vegetables: dice the onion and bell pepper, mince the garlic, and chop the green onions for garnish. Pat the scallops thoroughly dry with paper towels; this is the most crucial step for a perfect sear. For the stew, heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the onion, garlic, and bell pepper, cooking for 5-7 minutes until softened. Stir in the diced tomatoes, broth, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer and let it cook, uncovered, for 10-15 minutes to allow the flavors to combine and the liquid to reduce slightly. While the stew simmers, season the dry scallops generously with salt and pepper. In a separate skillet (preferably stainless steel or cast iron), heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully add the scallops, ensuring they are not touching. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip and cook for another 1-2 minutes until just opaque in the center.
Serving Suggestions
This elegant yet hearty dish is versatile. For a complete meal, serve it over a bed of creamy polenta, mashed potatoes, or cauliflower puree to soak up the flavorful stew. A simple side of crusty bread is perfect for mopping up the sauce. To complement the sweet scallops and smoky paprika, pair with a crisp white wine like Sauvignon Blanc or a dry Rosé. For a fresh contrast, add a side salad with a light vinaigrette.
How-to Summary
Create a flavorful tomato and vegetable stew with onion, garlic, bell pepper, tomatoes, broth, and spices. While it simmers, achieve a perfect sear on dry, seasoned scallops in a very hot pan. Assemble by spooning the stew into bowls and topping with the golden scallops. Garnish with green onions and serve immediately.
Frequently Asked Questions
Can I use frozen scallops? Yes, but thaw them completely in the refrigerator overnight. Pat them extremely dry before cooking, as they release more moisture.
How do I know when the scallops are done? They should be opaque in the center and firm to the touch. The sides should be about 3/4 opaque when you flip them. Overcooking makes them rubbery.
What can I substitute for smoked paprika? Use regular paprika with a tiny pinch of cayenne for heat. For a different profile, try a teaspoon of Italian seasoning or herbes de Provence.
Can I make the stew ahead of time? Absolutely. Prepare the stew up to two days in advance and reheat it gently while you sear the fresh scallops just before serving.
My scallops are steaming, not searing. Why? This means your pan wasn’t hot enough, the scallops were wet, or the pan was overcrowded. Ensure the oil is shimmering hot, the scallops are bone-dry, and you cook in batches if necessary.
Common Mistakes to Avoid
- Not Drying Scallops: Excess moisture is the enemy of a good sear and will cause the scallops to steam.
- Overcrowding the Pan: This lowers the pan’s temperature dramatically. Give each scallop plenty of space.
- Moving Scallops Too Soon: Let them develop a full crust before attempting to flip. They will release naturally when ready.
- Overcooking the Scallops: They cook quickly. Err on the side of slightly underdone, as carryover cooking will continue.
- Underseasoning: Season the scallops well just before cooking and taste the stew for seasoning before serving.
Conclusion
Pan-Seared Scallops with Tomato and Vegetable Stew is a restaurant-quality dish that is deceptively simple to master at home. The key lies in the technique: a robust, simmered stew provides a flavorful base, while careful attention to drying and searing the scallops delivers that coveted golden crust and tender interior. By following this guide and avoiding common pitfalls, you can create an impressive, delicious, and satisfying meal perfect for both weeknights and special occasions.