I rarely make the same thing twice, but there are definitely exceptions and this is one of them. This is a simple enough dish where you can come home 30 minutes before dinner and still impress your guests. You cut the cherry tomatoes in half and sauté them lightly so their juices melt into the anchovy butter. It makes a great sauce for any kind of seafood. I have used this on fish, scallops, and soft shell crabs when they are in season. Feel free to deviate from this basic recipe – I added corn here, but you can add squash, spinach, or green beans. And if you can get a variety of cherry tomato colors, it makes for a great presentation.
Cherry Tomato Anchovy Butter Sauce, for 4
3 tablespoons of unsalted butter
2 large cloves of garlic, sliced
4 or 5 anchovy fillets, chopped
1 heaping pint of cherry tomatoes, cut in half
1 ear of corn, shucked and kernels cut off
a handful of basil leaves, chiffonade
1 lemon for serving
Melt 3 tbsp of butter in a medium saucepan over medium heat. Add the anchovies and garlic when butter begins to foam. Saute for a few minutes, stirring often.
Add cherry tomatoes and saute for about 15 minutes, until the juices have been released and have melted into the butter. If you want more of a sauce, add about ¼ cup of water. Add salt and pepper to taste. Add fresh corn, and basil. I like to add the corn at the last minute so it stays fresh and crunchy. Serve over fish, scallops, or fried softshell crabs with a squeeze of lemon.