Lemon & Brown Butter Scallops with Blistered Tomatoes
Recipe courtesy of Tiffani Thiessen
- 1 pound sea scallops (about 10-12), side muscle removed
- 2 tablespoons extra virgin olive oil
- 1 lemon cut into slices
- 1 lemon, juiced
- 1 cup cherry tomatoes
- 1 stick unsalted butter
- 1 teaspoon sumac
- Kosher salt, to taste
Pat scallops completely dry and season with salt.
Heat a medium nonstick skillet over medium high heat. Add 1 tablespoon of oil to the hot pan. Sear scallops about 3 minutes on the first side, until evenly browned and crispy. Turn over and cook and additional 1-2 minutes until just cooked through. Remove from heat and place scallops on sheet tray.
Wipe the skillet out and add the remaining tablespoon of oil. Add the lemon slices and cook until golden brown on both sides, about 2 minutes per side. Remove lemon wedges to same sheet tray. Add the tomatoes, season with kosher salt and cook 3-4 minutes until charred on all sides. Pour in ¼ cup water and cook an additional 5 minutes, or until the water evaporates and the tomatoes just begin to burst. Remove the tomatoes to the sheet tray as well. Wipe the pan out again.
Finally, add the butter and melt. Continue to cook over medium heat until the butter browns. Stir in the juice of 1 lemon, sumac and season with salt.
Plate the scallops, tomatoes and charred lemons and then drizzle heavily with with brown butter.
Photography by Rebecca Sanbria