Family Owned and Operated Since 1895

Scallops with Tomato


  • 12 Large Sea Scallops
  • 1 clove garlic, crushed
  • 3 shallots, chopped
  • 1 buch basil, stems removed
  • 4 large tomatoes, seeded and cubed
  • 6 tablespoons olive oil
  • Salt and pepper to taste


Heat 4 tablespoons olive oil in a frying pan, saute garlic and shallots.  Add tomatoes and cook for about 5 minutes.  Season with salt, pepper and a pinch of sugar.  Add basil leaves.

Heat the remaining two tablespoons of olive oil in a saute pan.  Sear scallops 1-2 minutes per side.  Place scallops on a plate and serve with tomatoes.