Seared Scallops with Shrimp Skewers and Roasted Tomato Puree
Golden-seared scallops and juicy shrimp skewers sit on a silky roasted tomato puree, finished with fresh lemon and parsley. A surprisingly quick yet elegant dinner that feels special any night of the week.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 2 garlic cloves
- 12 large shrimp, peeled and deveined
- 12 sea scallops
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon
Instructions
- 1
Preheat oven to 425°F. On a baking sheet, toss the 2 cups cherry tomatoes with 1 tbsp olive oil and 2 whole garlic cloves. Roast until tomatoes are burst and charred, about 20 minutes.
- 2
Meanwhile, thread the 12 shrimp onto 4 skewers. Pat the 12 scallops dry with paper towels. Season both with the 0.5 tsp salt and 0.25 tsp black pepper.
- 3
Transfer roasted tomatoes and garlic to a blender. Add 1 tbsp olive oil and blend until smooth. Season with salt to taste. Keep warm.
- 4
Heat 1 tbsp olive oil in a large skillet over high heat. Add the shrimp skewers and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
- 5
In the same skillet, add the scallops in a single layer. Sear until golden crust forms, about 2 minutes per side. Do not crowd the pan; cook in batches if needed.
- 6
Spoon the tomato puree onto plates. Top with scallops and shrimp skewers. Squeeze the lemon over everything and serve immediately.
Tools you’ll need
- baking sheet
- blender
- large skillet
- skewers
- paper towels
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