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Creamy Pan-Roasted Scallops With Fresh Tomatoes

cooking.nytimes.com
  • 40 minutes
  • Serves 4

INGREDIENTS

2 tbsp

butter

1/4 cup

shallots

1 pinch

celery seeds

1 serving

salt and pepper

2 cups

tomatoes

2/3 cup

clam juice

4 tsp

worcestershire sauce

1 cup

heavy cream

2 lb

sea scallops

1/2 cup

chives

1/2 cup

a combination