Uploaded November 2021 | Updated September 2026, 17 hours ago
Here is a serendipitous fusion of a few obvious ideas. I love scallops in garlic butter. Some vine-ripe tomatoes make that sauce even better. And there were some “sugar snap” peas around, which are also delicious, and bring some crunch to an otherwise rather soft dish. We had bay scallops on hand, but if sea scallops (larger, 1-2 in diameter) are more your jam, they can also be used. They need a touch longer to cook through, but it is easy to tell what is going on by watching the side of the scallop turn opaque as it cooks.
Cast iron (or carbon steel) is essential for this recipe. Make sure to get some good color on the peas, before setting them aside and using the hot pan to get good color on the scallops as well.
The combination of butter, tomatoes, and a little lemon juice will produce a garlicky sauce around the scallops and peas. It will go well atop either of rice or pasta, or even atop crostini made from split ciabatta, like boats.
Makes enough for 2 people.
Equipment:
• ~12” cast iron or carbon steel pan
• bowl to hold peas after searing
• plate lined with paper towel
• a fish spatula can be very helpful
Ingredients:
12 oz Bay scallops larger sea scallops will also work
8 oz snap peas peas meant to be eaten in the pod; trimmed
2-3 cloves garlic
4-8 oz tomato diced
2-4 Tbsp butter cold
1-2 Tbsp lemon juice
to taste salt and pepper
Procedure:
1. Drain scallops if need be, and arrange on a paper-towel-lined plate.
2. Put the skillet over medium-high heat and allow it to start warming up.
3. Trim the ends of the peas if need be, to remove inedible stem pieces.
4. Mince the garlic.
5. Dice the tomato.
6. Salt the scallops, if they are not already salted.
7. Put the trimmed peas into the hot pan; no oil should be necessary.
8. Allow the peas to cook a minute or two on one side, until they brown a little. Then turn them over and let them brown a bit on the other side.
9. Remove the peas to a bowl once they are browned on both sides.
10.The pan should still be pretty hot; if not let it warm back up, then put pepper on the scallops, and place them seasoned-side-down into the hot pan. Salt and pepper them in the pan.
11.Let the scallops sit for 1 or more minutes depending on their size; they will initially stick, but once they have a good sear on them, they will release easily. Be patient. Having a hot enough pan is essential for this process.
12.For extra security in keeping the scallops intact, use a fish spatula to turn them.
13.Let them brown on their other sides, which generally doesn’t take quite as long.
14.Add the garlic and tomato to the pan and use the tomato juice to deglaze the pan.
15.Add the cold butter and lemon juice and stir the sauce together.
16.Serve the scallops over a bed of rice or atop pasta, or possibly atop crostini made by splitting a ciabatta in half like a sandwich roll and toasting each half into a boat for scallops.
Music: bensound.com/royalty-free-music
Here is a serendipitous fusion of a few obvious ideas. I love scallops in garlic butter. Some vine-ripe tomatoes make that sauce even better. And there were some “sugar snap” peas around, which are also delicious, and bring some crunch to an otherwise rather soft dish. We had bay scallops on hand, but if sea scallops (larger, 1-2 in diameter) are more your jam, they can also be used. They need a touch longer to cook through, but it is easy to tell what is going on by watching the side of the scallop turn opaque as it cooks.
Cast iron (or carbon steel) is essential for this recipe. Make sure to get some good color on the peas, before setting them aside and using the hot pan to get good color on the scallops as well.
The combination of butter, tomatoes, and a little lemon juice will produce a garlicky sauce around the scallops and peas. It will go well atop either of rice or pasta, or even atop crostini made from split ciabatta, like boats.
Makes enough for 2 people.
Equipment:
• ~12” cast iron or carbon steel pan
• bowl to hold peas after searing
• plate lined with paper towel
• a fish spatula can be very helpful
Ingredients:
12 oz Bay scallops larger sea scallops will also work
8 oz snap peas peas meant to be eaten in the pod; trimmed
2-3 cloves garlic
4-8 oz tomato diced
2-4 Tbsp butter cold
1-2 Tbsp lemon juice
to taste salt and pepper
Procedure:
1. Drain scallops if need be, and arrange on a paper-towel-lined plate.
2. Put the skillet over medium-high heat and allow it to start warming up.
3. Trim the ends of the peas if need be, to remove inedible stem pieces.
4. Mince the garlic.
5. Dice the tomato.
6. Salt the scallops, if they are not already salted.
7. Put the trimmed peas into the hot pan; no oil should be necessary.
8. Allow the peas to cook a minute or two on one side, until they brown a little. Then turn them over and let them brown a bit on the other side.
9. Remove the peas to a bowl once they are browned on both sides.
10.The pan should still be pretty hot; if not let it warm back up, then put pepper on the scallops, and place them seasoned-side-down into the hot pan. Salt and pepper them in the pan.
11.Let the scallops sit for 1 or more minutes depending on their size; they will initially stick, but once they have a good sear on them, they will release easily. Be patient. Having a hot enough pan is essential for this process.
12.For extra security in keeping the scallops intact, use a fish spatula to turn them.
13.Let them brown on their other sides, which generally doesn’t take quite as long.
14.Add the garlic and tomato to the pan and use the tomato juice to deglaze the pan.
15.Add the cold butter and lemon juice and stir the sauce together.
16.Serve the scallops over a bed of rice or atop pasta, or possibly atop crostini made by splitting a ciabatta in half like a sandwich roll and toasting each half into a boat for scallops.
Music: bensound.com/royalty-free-music
