Seared Scallops with Browned Shallots

Scallops with Browned Shallots

I prefer scallops without the coral so I normally buy frozen and thaw before cooking. Here fresh scallops always have coral.


  • 10oz (300gr) large scallops
  • 3 shallots, sliced
  • 2 tsp olive oil
  • 1 tomato, roughly chopped
  • 1 tbs Balsamic vinegar
  • 2 tsp soy sauce
  • 1 tsp basil
  • 1/2 tsp paprika


  • Heat oil in a nonstick skillet over medium heat.
  • Add shallots and sauté until brown and crisp, 15 – 20 minutes. Remove and set aside.
  • Turn heat up to medium-high and add scallops. Fry until lightly golden, then turn and fry the other side, 4 – 5 minutes total.  Scallops are done when they turn opaque.
  • Remove and keep warm.
  • Reduce heat to medium, add tomato and stir-fry quickly, 1 – 2 minutes.
  • Add vinegar, soy sauce, basil, paprika and simmer 1 – 2 minutes longer.
  • Spoon sauce over scallops, top with browned shallots and serve.


Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

Keywords: scallops, browned shallots

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