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Seared Scallops With Roasted Tomatoes

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.

Ready In:
25mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@GibbyLou
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@GibbyLou
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"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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  1. 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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