Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil)

Fresh: Serve on fettuccine tossed with extra-virgin olive oil and grated lemon rind.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

You May Like

Ratings & Reviews

eheinrich's Review

fbcook
August 13, 2013
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!

BroadRunJen's Review

Saecca
June 06, 2009
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.

patslp's Review

BroadRunJen
May 18, 2009
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.

Saecca's Review

andijam80
April 24, 2009
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's Review

eheinrich
April 02, 2009
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.

andijam80's Review

patslp
April 01, 2009
Nothing special. Not worth the cost of scallops!