Seared Scallops With Roasted Tomatoes from Cooking Light

Use a cast-iron skillet to create a brown crust on the scallops and cook them in a flash. Broiling tomatoes intensifies their sweetness with minimal effort. Serve on fettuccine tossed with extra-virgin olive oil and grated lemon rind.

Yield: 4 servings
Community Recipe from


  • 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. 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 black 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 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.
October 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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