Seared Scallops With Roasted Tomatoes

Name: Seared Scallops With Roasted Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 cups grape tomatoes; cooking spray; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon fresh ground black pepper, divided; 1 tablespoon olive oil; 1 1/2 lbs sea scallops; 2 tablespoons fresh basil, thinly sliced

Submitted by GibbyLou

"From Cooking Light April 2009. 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."

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Ready In:: 25mins
Ingredients:: 7
Serves:: 4

ingredients

3 cups grape tomatoes
cooking spray
¹⁄₂ teaspoon kosher salt, divided
¹⁄₂ teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
1 ¹⁄₂ lbs sea scallops
2 tablespoons fresh basil, thinly sliced

directions

Preheat broiler.
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.
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.
Serving size = about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil.