This is a easy way to add the goodness of scallops to your meal. Did you know scallops are high in antioxidants, low in calories and fat, and delicious! Hope you enjoy!
1 pound fresh scallops
Zest of 1 lemon and wedged for garnish
2 1/2 cup fresh organic cherry tomatoes
Four fresh garlic cloves crushed
Green onion chopped for garnish
4 Tbs olive oil
2 Tbs butter
Salt and pepper to taste
Tbs fresh thyme chopped
Tsp fresh rosemary chopped
3/4 cup dry white wine – pinot Grigio
Dry scallops and season both sides with salt and pepper. In large skillet heat 2 Tbs olive oil to shimmer at med high heat. Add scallops and cook 2- 3 min on each side pending thickness. Remove from heat to a plate and save juices that will accumulate from resting.
Same pan med high heat, add two Tbs olive oil and garlic, thyme, and rosemary to pan. Cooking until fragrant and tender, slightly browning. About two minutes. Add butter and allow to start to brown pulling up all the bits left on pan. Add white wine, simmer until fully heated and slightly reduced. 2-3 min.
Add your tomatoes and cook until they start to wither and blister. You hear them pop as they dance in the heat.
Bring your scallops to the pan and remove from heat. Incorporate fully warming your scallops but not overly cooking more.
Serve over pasta, angel hair, or linguini garnishing with lemon zest, green onion and lemon wedge on the side. A touch of fresh parmesan is a nice compliment as well.
I highly recommend adding a nice veggie like broccoli, asparagus, or small green salad. I hope you enjoy the success and tastes of cooking from home. ❤️
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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