Seared Scallops from Bonefish Grill

Seared Scallops
o ½ cup Lime Tomato Garlic Sauce
o 10 each Scallops, large (10-12 pieces per pound)
o 2 tsp Sea Salt
o 1 tsp Black Pepper
o 1 TBSP Vegetable Oil
1. Preheat the oven to 400°F.
2. Place a medium sized, oven-safe sauté pan over medium high heat.
3. Season Scallops with Sea Salt and Black Pepper.
4. Add 1 TBSP of vegetable oil to sauté pan.
5. Sear the Scallops on both sides until caramelized, about 3 minutes per side.
6. Transfer Scallops to the plate and pour Lime Tomato Garlic sauce on top.
7. Serve with your favorite green vegetable and rice.
Lime Tomato Garlic Sauce
o ½ cup Fresh Tomatoes, chopped
o ½ cup Sun-Dried Tomatoes, chopped
o ½ cup Dry White Wine
o Juice from 2 Lemons
o Juice from 2 limes
o 4 TBSP Garlic, minced
o 4 TBSP Sugar, granulated
o ½ cup Heavy Cream
o 2 tsp Sea Salt
o 4 TBSP Butter, cut into Cubes
1. Warm saucepan over medium high heat.
2. Place Fresh Tomatoes, Sun-Dried Tomatoes, White Wine, Lemon Juice, Lime Juice, Garlic, and Sugar in the saucepan.
3. Simmer ingredients 5-6 minutes while stirring. The mixture will reduce by half.
4. Add Heavy Cream and Sea salt.
5. Bring back to a simmer and reduce until sauce begins to thicken.
6. Add cubed Butter slowly while whisking.
7. Mix until fully combined.
8. Lower heat to keep warm or serve immediately over the scallops. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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