Fancy seafood

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Creamy Pan-Roasted Scallops With Fresh Tomatoes Recipe - NYT Cooking Seafood Sandwiches, Melissa Clark, Fresh Tomato Recipes, Tomatoes Recipe, Scallop Recipes, Nyt Cooking, Most Popular Recipes, Tomato Recipes, Classic Dishes

In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.

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