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Seared Scallops with Roasted Tomatoes

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil)
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

Nutrition Information

  • calories 204
  • fat 5.1 g
  • satfat 0.7 g
  • monofat 2.6 g
  • polyfat 1 g
  • protein 29.6 g
  • carbohydrate 9.4 g
  • fiber 1.4 g
  • cholesterol 56 mg
  • iron 1.1 mg
  • sodium 519 mg
  • calcium 49 mg

How to Make It

  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.