Seared Scallops with Roasted Tomatoes

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

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Nutritional Information

Amount per serving
  • Calories: 204
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1g
  • Protein: 29.6g
  • Carbohydrate: 9.4g
  • Fiber: 1.4g
  • Cholesterol: 56mg
  • Iron: 1.1mg
  • Sodium: 519mg
  • Calcium: 49mg

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. 1. Preheat broiler.
  2. 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. 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.
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