Katy Purwin and Christine Roberts show us how to make their recipe for delicious Seared Scallops with Tomato Jam.
Seared Scallops with Tomato Jam.
Seared Scallops with Tomato Jam
Serves 2 as entrée
- ½ - ¾ lb large fresh sea scallops
- 1 T unsalted butter
- 1 T olive oil
- Tomato jam (recipe below)
- Watercress for garnish (optional)
Rinse scallops, remove abductor muscle (if present,) and pat scallops dry with paper towels. Season scallops with salt and white pepper.
Heat olive oil and butter in a medium skillet until very hot. Using tongs, place scallops in one even layer, ensuring that they do not touch. Sear scallops, without disturbing, until a golden brown sear develops, about 2 minutes. Turn, and cook until seared on other side, about 2 minutes additionally. Serve scallops with tomato jam and garnish with watercress.
Makes roughly 2 cups
- 1.5 lbs tomatoes, roughly chopped
- 2 T tomato paste
- ½ c sugar
- 2 T lime juice
- 1 T ginger, chopped
- 1 t ground cumin
- ¾ t five spice powder
- 1 t salt
Place all ingredients in a medium sauce pan or dutch oven. Bring to a simmer and cook until mixture is thick and jam-like, about 75-90 minutes. Serve, storing leftovers in the refrigerator.