Roasted Sea Scallops

Roasted Sea Scallops with Tomato and Parsley is a delectable seafood dish that perfectly combines the delicate flavors of sea scallops with the vibrant taste of tomatoes and the freshness of parsley. This quick and easy recipe takes just 30 minutes to prepare, making it an excellent option for a weeknight dinner or a special occasion.

The key to the success of this dish lies in using sea scallops, as they hold up better during cooking and provide a succulent texture. Bay scallops may risk overcooking and losing their tenderness. Additionally, the recipe offers versatile seafood alternatives, such as shucked oysters, thick or thin white fish fillets, and monkfish medallions, each adding a unique twist to the dish.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 1 medium tomato, peeled if you have time, cored, and roughly chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley leaves, plus parsley for garnish
• 1 teaspoon paprika
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• About 11/2 pounds sea scallops
• 1/2 cup bread crumbs, preferably fresh

INSTRUCTIONS:

1. Heat the oven to 450°F.
2. Mix the tomato, onion, parsley, paprika, olive oil, and some salt and pepper together in a baking dish just large enough to hold the scallops in one layer.
3. Bake the tomato mixture until the juices begin to bubble, approximately 10 minutes.
4. Nestle the sea scallops into the tomato mixture, ensuring they are evenly distributed.
5. Optionally, sprinkle the top with bread crumbs for added texture and flavor.
6. Drizzle a little more olive oil over the scallops.
7. Return the dish to the oven and roast just until the scallops are opaque about halfway through, which should take about 10 minutes, adjusting the time according to the size of the scallops.
8. Once the scallops are cooked to perfection, remove the baking dish from the oven.
9. Serve the roasted sea scallops with the tomato mixture, and for an extra touch, spoon some of the pan mixture on the side.
10. Garnish with fresh parsley leaves to add a pop of color and freshness to the dish.

VARIATION:

Roasted Scallops with Creamed Spinach:

For those looking to experiment with a different flavor profile, you can try the “Roasted Scallops with Creamed Spinach” variation. To make this, follow the steps below:

• Omit the tomato, onion, parsley, and paprika from the original recipe.
• In Step 1, put a pound of fresh spinach at the bottom of the baking dish.
• Sprinkle the spinach with salt, pepper, and a pinch of nutmeg.
• Pour 1 cup of cream over the spinach, ensuring it is evenly distributed.
• Cover the baking dish with foil and bake as directed in Step 2 of the original recipe.
• Remove the foil, give the spinach mixture a good stir to incorporate the cream and seasoning.
• Proceed with the original recipe, adding the scallops and roasting them until they are opaque about halfway through.

The Roasted Scallops with Creamed Spinach variation offers a delightful contrast to the original recipe, with the creamed spinach providing a creamy and savory complement to the tender sea scallops.

Enjoy this delicious and versatile seafood dish that is sure to impress your guests or elevate your weeknight dinner to a gourmet experience. Whether you choose the classic tomato and parsley version or opt for the luscious creamed spinach twist, this recipe is bound to become a favorite in your culinary repertoire. Bon appétit!