Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Back to shopping list
Sign in

Provençal Scallops with Thyme Butter

Golden seared scallops with thyme butter crown a warm tomato-zucchini sauté that celebrates Washington’s early-September harvest.

Generated image of the dish
  • Total time: 55 min
  • Servings: 2 servings
  • Estimated total cost: $28
  • Calories per serving: 480 cal
  • Stovetop

Ingredients

  • Kroger® Wild Caught Sea Scallops Frozen
    1 lb $21.99
  • Fresh Roma Tomato
    12 oz $1.99
  • Zucchini
    8 oz $2.69
  • Kroger® Peeled Garlic
    4 cloves (about 0.4 oz) $3.69
  • Simple Truth Organic® Basil
    0.5 oz $2.79
  • Olive oil
    2 tablespoons
  • Unsalted butter
    2 tablespoons
  • Dried thyme
    1/4 teaspoon
  • Black pepper
    1/4 teaspoon
  • Diamond Crystal kosher salt flakes
    4 teaspoons
  • Browne Family Vineyards Bitner Estate Sauvignon Blanc Washington White Wine
    1 bottle $14.99

Instructions

  1. Remove 1 lb frozen scallops from their packaging, including any vacuum wrapping. Transfer to a leakproof zip-top bag, spread into a single layer, and submerge in cold water until flexible throughout, about 25–40 minutes. Change the water after 20 minutes. Prepare and cook the vegetables while they thaw.

  2. Dice 12 oz Roma tomatoes into 1/2-inch pieces, retaining their juices. Cut 8 oz zucchini into 1/4-inch dice and finely chop 4 garlic cloves.

  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the chopped garlic and stir for 30 seconds.

  4. Add the diced tomatoes and their juices, 2 teaspoons Diamond Crystal kosher salt flakes, and 1/4 teaspoon black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften and the juices become lightly saucy rather than watery. Tear 0.5 oz basil leaves into small pieces, fold them in, and cover off the heat.

  5. Drain the thawed scallops and remove any firm side muscles. Pat thoroughly dry with paper towels. Season with 2 teaspoons Diamond Crystal kosher salt flakes and let stand for 3 minutes, then blot away surface moisture again.

  6. Heat a separate large stainless-steel or cast-iron skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and arrange the scallops with space between them. Sear undisturbed for 2–3 minutes until deeply golden and easily released. Turn, add 2 tablespoons unsalted butter and 1/4 teaspoon dried thyme, and reduce the heat to medium. Cook for another 1–2 minutes, spooning the foaming thyme butter over the scallops, until their centers reach 130°F. Transfer to a plate and rest for 1 minute.

  7. Gently rewarm the tomato-zucchini sauté if needed and spoon it into two shallow bowls. Arrange the scallops golden-side up on top, drizzle with the thyme butter from the skillet, and serve immediately.

Want more detail? See the temperature guide.

Drink pairing: A dry Sauvignon Blanc complements the sweet scallops, ripe tomatoes, and fragrant herbs.

Wine picks:

  • Browne Family Vineyards Bitner Estate Sauvignon Blanc Washington White Wine $14.99 1 bottle
  • Chateau De Sancerre White Wine $42.99 1 bottle

Why it works: Bright acidity and citrus-herbal lift are ideal for sweet seared scallops, juicy tomatoes, zucchini, basil, and thyme butter. These two offer different expressions: a polished Washington bottling for regional resonance and a more mineral, classic Sancerre-style option for the dish’s delicate seafood.

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions

Sign in to save cooked feedback and ratings.

You asked

I have redmill polenta

Careme

Bob’s Red Mill dry polenta works well. For a small side for 2: - Bring 1 cup water to a boil. Slowly whisk in ¼ cup dry polenta. - Reduce heat to low and cook, stirring often, until creamy and tender—typically 25–30 minutes; follow your package’s timing. Add a splash of water if it gets too thick. - Stir in 1 teaspoon butter and Diamond Crystal Salt flakes to taste. Start it while the scallops thaw to stay under an hour. Serve alongside, with a little tomato sauce and thyme butter over the top.

You asked

Lets add a small polenta side.

Careme

Add 4½ ounces San Gennaro Traditional Italian Polenta per person—half the 18-ounce package total. Crumble into a small saucepan with ¼ cup water. Warm over medium-low heat for 5–7 minutes, stirring and mashing until soft. Stir in 1 teaspoon butter, adding more water as needed. Taste before adding Diamond Crystal Salt flakes; the packaged polenta may already be salted. Serve alongside the scallops with a little tomato sauce and thyme butter spooned over it. Warm it while the scallops thaw to keep the meal under an hour.

You asked

What carb could I add if this isn't enough calories?

Careme

Creamy polenta would be a lovely match—it catches the thyme butter and tomato juices without overpowering the scallops. Your available San Gennaro Traditional Italian Polenta is already cooked: use half the 18-ounce package per person, warming it on the stove with a splash of water and a little butter until soft. Check the package for calories. For a more substantial calorie boost, serve with Private Selection Italian Linguine: 3 ounces dry per person adds roughly 300 calories before any extra butter or oil.

Recipe score: 9/10

Admin

Planned by Careme.