Creamy pan-roasted scallops with fresh tomatoes from A Good Appetite at The New York Times by Melissa Clark

  • chives
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute dry white wine or clam juice for dry white vermouth, red onions for shallots, and parsley for celery leaves.

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Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine or clam juice for dry white vermouth, red onions for shallots, and parsley for celery leaves.

  • redbird on February 15, 2026

    Excellent recipe. Reduced the amount of scallops to 1/2 pound for the two of us but made 3/4 of sauce. Used canned San Marzano tomatoes instead of the bland winter tomatoes available at this time. Perfect Valentine's dinner with a crisp salad, a baguette, and a great white wine. Followed up with Basque cheesecake.

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