2 tablespoons unsalted butter
1/4 cup thinly sliced shallots or red onion
Pinch of celery seeds
Salt and black pepper
2 cups chopped fresh tomatoes
2/3 cup dry white vermouth, dry white wine or clam juice
4 teaspoons Worcestershire sauce
1 cup heavy cream
2 pounds sea scallops, patted dry
1/2 cup chopped fresh chives, plus more for garnish
1/2 cup chopped celery leaves or parsley leaves, or a combination
Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.