Sea Scallops with Tomato and Basil

Cappe Sante al Pomodoro e Basilico

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About


  • 1 medium clove garlic
  • 1 pound ripe tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 pounds large sea scallops
  • Salt
  • Freshly ground black pepper
  • 12 fresh basil leaves


  1. Peel and finely chop the garlic. Peel the tomatoes and coarsely chop.
  2. Put the olive oil in a 10-inch skillet and place over medium-high heat. When the oil is hot, add half the scallops and lightly brown on both sides, 1 to 2 minutes for each side. Set aside on a platter and repeat with the remaining scallops. When all the scallops are done, season them with salt and pepper.
  3. Add the garlic to the skillet and sauté for less than 1 minute. As soon as the garlic begins to color, add the tomatoes and season lightly with salt. Cook until the tomatoes are reduced and no longer watery, 10 to 15 minutes.
  4. While the tomatoes are cooking, shred the basil with a knife. After the tomatoes have cooked for 5 minutes, add the basil. When the tomatoes are done, return all the scallops to the pan and turn them in the sauce for about 1 minute, just long enough for them to reheat. Serve at once.