4 servings (serving size: about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
3 cups grape tomatoes
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
How to Make It
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.
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.
these scallops are to die for! this dish easily cost less than $30... which you'd pay for one dinner entree of scallops at a restaurant! the key is to make sure your scallops are rinsed and patted dry. the tomatoes cooked perfectly in the oven in 10-12 minutes. i added fresh angel hair pasta and made this a meal. will make over and over again!
Best scallop recipe I've ever made. Cast iron pan is crucial to its success. Don't skip the basil either. I thought this might be a bit bland but instead it was elegantly simple. Served with sauteed fresh spinach and garlic bread. Will try next time with the lemon fettucine. Definitely going into my repertoire.
Lacked punch. Scallops are delicious cooked like this but didn't add to the recipe for the price. I'd use salmon grilled and use dish, minus scallops. Grilled tomatoes were delicious; basil was too. Dish was really pretty. I'd try again as side dish with only l/2 c pasta..forgot to add lemon rind. I'd add garlic to dish. Parmesan added nothing; I'd try Asiago. Served with cukes and Birds Eye steamfresh brocolli, carrots, sugar snap peas, water chestnut...good and colorful and 35 cal for 3/4 c.
Very quick and easy to make meal. I added the zest and juice of two lemons along with a sprinkling of Asiago cheese. I also peppered and salted the noodles a bit more than the recipe suggested. Overall, a good and filling meal!