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Scallops Sautéed in Garlic and Tomatoes

Sautéed scallops cooked with garlic, tomatoes, parsley, lemon juice, and butter.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scallops Sautéed in Garlic and Tomatoes

Ingredients

Directions

Prepare

  1. Cut scallops in half.

  2. Dry on paper towels, then dust lightly with flour.

Cook

  1. Heat butter in a skillet.

  2. Add garlic and stir.

  3. Add scallops and sauté until they are lightly brown.

  4. Stir in tomatoes, parsley and lemon juice.

  5. Season with salt and pepper.

Nutrition, whole recipe (rough)

246Calories
26 gProtein
12 gFat
12 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Shrimp100g cooked99
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Scallops
Provide the main protein, which browns and firms when seared in the pan.
Butter
Carries the garlic and helps the scallops brown in the hot skillet.
Garlic
Adds pungent aroma that flavours the butter before the scallops go in.
Fresh tomatoes
Add moisture and gentle acidity that loosens the pan juices.
Lemon juice
Adds acidity that brightens the buttery, savoury flavours.

The step that matters

Sauté the scallops until lightly brown. Scallops need a hot, dry surface to brown. Crowding the pan or overcooking makes them steam and turn rubbery, so cook them briefly and in a single layer.

Swap the clove

How well each one fits the dish's main ingredients (scallop, butter, garlic, tomato, parsley, lemon, pepper):

  1. Thymefits better
  2. Tarragonfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against scallop, butter, garlic, tomato, parsley, lemon, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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