Seared Scallops with Roasted Tomatoes

  • andijam80 Posted: 04/01/09
    Worthy of a Special Occasion

    Nothing special. Not worth the cost of scallops!

  • Saecca Posted: 04/24/09
    Worthy of a Special Occasion

    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!

  • fbcook Posted: 04/02/09
    Worthy of a Special Occasion

    This was a great hit! The flavor of the fresh basil was delicious and the lemon peel in the pasta was subtle and added a nice touch. Will definitely make again.

  • patslp Posted: 05/18/09
    Worthy of a Special Occasion

    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.

  • BroadRunJen Posted: 06/06/09
    Worthy of a Special Occasion

    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.

  • eheinrich Posted: 08/13/13
    Worthy of a Special Occasion
    painesville, OH

    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!


More From Cooking Light