Seared Scallops With Roasted Tomatoes from Cooking Light
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- 3 cup(s) grape tomatoes
- cooking spray
- 1/2 teaspoon(s) kosher salt divided
- 1/2 teaspoon(s) freshly ground black pepper divided
- 1 tablespoon(s) olive oil
- 1 1/2 pound(s) sea scallops
- 2 tablespoon(s) 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 black 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 with remaining 1/4 teaspoon salt & 1/4 teaspoon black pepper. Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness. Serve scallops with tomatoes; sprinkle with basil.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Seared Scallops With Roasted Tomatoes from Cooking Light Recipe at a Glance
- COURSE: Main Dishes