Scallops with Herbed Raw Tomato Sauce

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Scallops with Herbed Raw Tomato Sauce
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 clove garlic, smashed
  • 2 cups grape tomatoes, halved
  • 2 tablespoons chopped fresh herbs (such as basil, mint, thyme, dill, parsley or cilantro)
  • Salt and pepper
  • 24 sea scallops, patted dry
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter, at room temperature
  • 4 lemon wedges


Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour. Discard any large garlic pieces.

Preheat a grill to medium-high. Thread the scallops on skewers and brush with the olive oil; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.

Add the butter to the scallops mixture and gently toss until melted. Serve with the lemon wedges.