This elegant meal is quick to pull together, making it perfect for weeknight dinners when you’re pressed for time, but want something sumptuous. When choosing a dry white wine we recommend sauvignon blanc or pinot grigio to keep the flavors lively and bright. 

Roast Scallops with Burst Tomatoes

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 31 minutes
  • Print


  • 2 tbsp unsalted butter, melted 
  • ⅓ cup finely chopped shallot 
  • 2 garlic cloves, grated 
  • 2 cups cherry tomatoes
  • 2 (2-inch) strips lemon peel
  • ¼ cup dry white wine
  • 1 tbsp fresh lemon juice 
  • 1 lb sea scallops
  • 2 tsp olive oil
  • 2 tbsp thinly sliced basil 


1) Combine 2 tbsp unsalted butter, ⅓ cup chopped shallot, 2 garlic cloves, ½ tsp salt, 2 cups cherry tomatoes, 2 strips lemon peel, and ¼ cup dry white wine to a Suvie pan, stirring to coat the tomatoes in butter. Place pan in the bottom zone of Suvie.

2) Arrange 1 lb scallops in a Suvie pan and pat dry. Drizzle 2 tsp olive oil over the scallops and sprinkle with a large pinch of salt and ground black pepper. Place scallops in the top zone of Suvie. Input settings and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Roast at 450°F for 20 minutes 

Top Zone: Roast at 450°F for 10 minutes 

3) After cooking, remove pans from Suvie. Season scallops with 1 tbsp lemon juice. Divide tomatoes and scallops between plates and garnish with basil.


Nutritional Information per serving (2 servings per recipe): Calories 360, Total Fat 17g, Total Carbohydrates 17g, Total Sodium 1190mg, Total Protein 29g.

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