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Seared Scallops with Tomato Jam

11:39 AM, Feb 24, 2012   |    comments
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  • 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

Seared Scallops

Serves 2 as entrée

Ingredients:

  • ½ - ¾ lb large fresh sea scallops
  • 1 T unsalted butter
  • 1 T olive oil
  • Tomato jam (recipe below)
  • Watercress for garnish (optional)

Directions:

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.

 Tomato Jam

Makes roughly 2 cups

Ingredients:

  • 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

Directions:

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. 

 

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