Savory Sauteed Scallops with Cherry Tomatoes

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: 20 mins
• 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.