Seared Scallops with Roasted Tomatoes

Seared Scallops with Roasted Tomatoes Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Fresh: Serve on fettuccine tossed with extra-virgin olive oil and grated lemon rind.

Yield:

4 servings (serving size: about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Maria Everly,

April 2009
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