Ingredients 2 tablespoons unsalted butter 1/4 Cup thinly sliced shallots or red onion 1 Pinch celery seeds Salt and black pepper 2 cups chopped fresh tomatoes 2/3 cup dry white vermouth, dry white wine or clam juice 4 teaspoons Worcestershire sauce 1 cup heavy cream 2 pounds sea scallops, patted dry 1/2 cup chopped fresh chives, plus more for garnish 1/2 cup chopped celery leaves or parsley leaves, or
a combination, plus more for garnish
Instructions 1. Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes. 2. Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes. 3. Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves
Description The marvelous sauce in this tastes like a Newburg sauce. Wonderful
Servings
4
Notes This is a lovely dish, suitable for company. I served it with baked recipe. (Recipe in this collection.) We were getting every last drop off the dishes. We take advantage of the tomatoes from the garden during the summer to use in this recipe.
Source Melissa Clark for the New York Times
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