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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Scallops team up in this fresh, delicious summer salad. Ingredients:
1 tbsp white wine vinegar |
1 tbsp olive oil |
1/2 tsp salt, divided |
1/4 tsp black pepper, divided |
2 medium tomato(es), chopped (about 1 lb) |
1 pound scallops, fresh (use sea scallops) |
1 sprays cooking spray |
1/4 cup basil, fresh, chopped |
Directions:
1. Whisk together vinegar, oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a medium bowl. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices.
2. Meanwhile, sprinkle scallops with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Coat a large nonstick skillet with cooking spray; heat over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside.
3. Divide scallops among four plates. Top scallops with tomatoe mixture. Yields about 4 to 5 scallops and 1/2 cup of vegetables per serving.
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