Imagine a dish so luxurious, so effortlessly elegant, that it transforms an ordinary dinner into a gourmet experience in just 25 minutes. These Creamy Tomato Baked Scallops are your ticket to culinary magic, blending the delicate sweetness of perfectly seared scallops with a rich, velvety sauce that will have everyone at your table begging for seconds. Whether you're looking to impress a date, treat your family, or simply indulge in a restaurant-quality meal at home, this Italian-inspired recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 cup cherry tomatoes (halved)
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese (grated)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Pat the scallops dry with paper towels. This is crucial to ensure they brown properly and do not release excess moisture during baking.
- Season the scallops generously with salt and freshly ground black pepper on both sides.
- In a large oven-safe skillet or baking dish, heat olive oil over medium-high heat until it shimmers.
- Carefully place the scallops in the skillet, ensuring they are not overcrowded. Sear for 1-2 minutes on each side until they develop a golden-brown crust.
- Add halved cherry tomatoes around the scallops in the skillet.
- Pour heavy cream over the scallops and tomatoes, ensuring even distribution.
- Sprinkle grated parmesan cheese evenly across the top of the dish.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the scallops are opaque and cooked through.
- Remove from oven and let rest for 2-3 minutes to allow the sauce to slightly thicken.
- Serve hot, garnished with fresh herbs like basil or parsley if desired, and accompanied by crusty bread or over pasta.
Tips
- Moisture is the enemy of a perfect sear! Always pat your scallops completely dry before cooking to achieve that gorgeous golden-brown crust.
- Use a heavy, oven-safe skillet for the best heat distribution and seamless transition from stovetop to oven.
- Don't overcrowd the pan - give your scallops breathing room to ensure they sear, not steam.
- Watch your cooking time carefully. Scallops can quickly become rubbery if overcooked, so aim for opaque and just firm to the touch.
- Fresh is best! If possible, use fresh, high-quality sea scallops for the most tender and flavorful result.
- Let the dish rest for a few minutes after baking to allow the sauce to slightly thicken and the flavors to meld together.
- For an extra touch of elegance, garnish with fresh herbs like basil or parsley just before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 5g
Protein: 25g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 65mg
