Seared Scallops with Roasted Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Fresh: Serve on fettuccine tossed with extra-virgin olive oil and grated lemon rind. Ingredients:
3 cups grape tomatoes |
cooking spray |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 tablespoon olive oil |
1 1/2 pounds sea scallops |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Preheat broiler.
2. Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes with cooking spray. Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.
3. While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness. Serve scallops with tomatoes; sprinkle with basil.
|
|