Perfect Seared Scallops ~ Heirloom Tomato Chutney Recipe ~ Date Night ~ Cheoff Geoff

scallops

🥗Healthier: shrimp

💰Cheaper: cod

Shrimp are lower in calories, while cod is more affordable.

heirloom tomatoes

🥗Healthier: roma tomatoes

💰Cheaper: canned tomatoes

Roma tomatoes are lower in calories, while canned tomatoes are budget-friendly.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories, while apple cider vinegar is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Remove scallops from the fridge and let sit for 20-30 minutes to reach room temperature.

In a pot, combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons brown sugar, 1 tablespoon refined sugar, and 1 tablespoon salt; dissolve over low heat.

Add 1 tablespoon maple syrup, a little Dijon mustard, 1 tablespoon tomato paste, and 1 teaspoon nutmeg to the pot; mix well.

Chop heirloom tomatoes in half, rough chop 1 red onion, and chop red and green peppers into rustic pieces.

Add the chopped vegetables to the pot with the brine and bring to a boil on medium-high heat; reduce until thick and syrupy.

In a nonstick pan, melt a couple knobs of butter and add olive oil; let heat.

Season scallops with salt and pepper, and remove connector muscles before cooking.

Add scallops to the pan, cooking for 60 seconds on each side without moving them.

After flipping, cook for an additional 30 seconds, then let residual heat finish cooking them.

Plate the chutney with a smear, add the scallops on top, pour over the butter sauce, and garnish with lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens