Savory Sauteed Scallops with Cherry Tomatoes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I found this recipe in a magazine over 10 years ago. Since that day, I have served this dish to many scallop lovers - not one has been disappointed yet. Key is NOT to overcook the scallops. They cook VERY quickly. I like very flavorful dishes - usually double this sauce and serve the dish with couscous. Ingredients:
1 lb fresh scallops |
2 tablespoons butter |
1 tablespoon olive oil |
1 clove garlic, minced |
8 cherry tomatoes |
1/4 cup dry vermouth |
3 tablespoons fresh basil or 1 tablespoon dried basil |
1/4 teaspoon salt |
Directions:
1. Pat scallops dry.
2. In skillet over medium-high heat, melt butter and oil until very hot.
3. Add scallops; saute quickly until cooked.
4. (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
5. Add tomatoes to skillet and add remaining ingredients.
6. Increase heat to high and cook quickly to thicken sauce.
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