Braised Baby/Bay Scallops with Tomato, Onion & Tarragon

Hey guys. As y’all know, I make it a habit to try cooking new stuff as often as I can. This time, I tried scallops. Being a big fan of Gordon Ramsay’s shows, I was rather terrified of overcooking them. Or under-cooking them. I was pretty nervous that i’d screw them up! Thankfully, they turned out perfectly. Baby/Bay scallops are also an easier place to start with scallops, as they can be easily stir-fried or sauteed in minutes.


These are quick-braised baby scallops. Sweet and tender, with a chunky, buttery tomato and onion  sauce.

You will need

  • 1 lb baby/bay scallops – they can be called either in different areas. Basically just small scallops.
  • 1 white onion, finely diced
  • 2 vine tomatoes, roughly cubed
  • 1/4 cup white wine (I used moscato) (optional)
  • Pinch of fresh tarragon leaves
  • Salt & pepper


Step one:

Saute the onions in butter or coconut oil until browned lightly. Add tarragon; toss and reduce heat. Saute on medium heat until softened; remove from heat and set aside.

Step two:

In the same pan that you cooked the onions in, add white wine and tomatoes. Saute on med-high heat until the skin starts sliding off the tomatoes. Drain any excess liquid, return to the heat.

Add the scallops and more butter if needed to grease the pan. Season with salt and pepper, quickly braise them with the tomatoes for approximately 2-3 minutes, or until the scallops are firm (not rubbery) and opaque.

Serve hot, with a spoonful of the onions on top.




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