Seared Scallops With A Brunoise Of Vegetables

This is the scallops version of my Garlic Shrimp and Tomatoes. Still one pan. Still 20 minutes.


1 tbsp. olive oil
3/4 – 1 c. aromatics (scallions, celery, red and orange bell pepper)
6 tbsp. fresh herbs (dill, basil, parsley, cilantro, marjoram)
1 tbsp. chopped garlic
8-10 cherry tomatoes, halved
1/2 c. frozen chopped spinach
1/4 c. dry white wine
4 tbsp. butter
1 lb. dry scallops


Dice the aromatics, chop the herbs, and set aside.

Mince the garlic.

Cut cherry tomatoes in half and set aside.

Remove the side muscle from the scallops and pat dry with a paper towel. Season with salt & pepper.


Preheat oil in a large sauté pan over medium heat. Add the aromatics and sauté until tender. Add the herbs and garlic, and sauté 1 minute more. Add the cherry tomatoes and spinach, and sauté until tender. Add the wine and simmer until most of the liquid has been absorbed. The brunoise mixture should be thick like chutney. Remove to a warm plate.

Add butter to the hot pan. Increase heat to medium-high. Add scallops and sauté until golden brown, about 3 minutes per side. Remove to the warm plate and top with the brunoise of vegetables.


  • Scallops come in two forms: wet and dry. Wet scallops, sometimes called soaked, have been treated with a chemical bath to prolong their shelf life. Wet scallops have a high water content that prevents them from caramelizing. For best results, you’ll need to use dry (untreated) scallops for this recipe.
  • If you use your food processor to chop those vegetables instead of painstakingly doing a brunoise cut, no one will ever know. But be sure to use pulse — you want them chopped, not pureed.
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