Savory Sauteed Scallops with Cherry Tomatoes

Submitted by MrsEl

"I found this recipe in a magazine over 10 years ago. Since that day, I have served this dish to many scallop lovers - not one has been disappointed yet. Key is NOT to overcook the scallops. They cook VERY quickly. I like very flavorful dishes - usually double this sauce and serve the dish with couscous."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 lb fresh scallops
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 8 cherry tomatoes
• 1⁄4 cup dry vermouth
• 3 tablespoons fresh basil or 1 tablespoon dried basil
• 1⁄4 teaspoon salt

directions

1. Pat scallops dry.
2. In skillet over medium-high heat, melt butter and oil until very hot.
3. Add scallops; saute quickly until cooked.
4. (Probably no more than 3 minutes per side.) Remove scallops and keep warm.
5. Add tomatoes to skillet and add remaining ingredients.
6. Increase heat to high and cook quickly to thicken sauce.

Reviews

[Merlot]

Oh MrsEl ! I am so glad you suggested this dish to me. It is absolutely wonderful. So quick and easy to prepare and the flavor was out of this world! I used the fresh basil out of my herb garden. (Fresh is always the best). Loved the combination of ingredients with the scallops. Thank you so much for sharing this.