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!
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)
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes