Seared Scallops with Roasted Tomatoes
Ingredients
- 3 cups cherry tomatoes
- 2 Tbsp olive oil
- 1 tsp red wine vinegar
- ½ tsp pepper
- ¼ tsp kosher salt
- 1½ lb sea scallops
- ¼ cup thinly sliced fresh basil
Instructions
- Preheat the oven to 450 degrees. Line a 15 x 11-inch baking sheet with aluminum foil.
- Combine the tomatoes, 1 Tbsp of oil, vinegar, ¼ tsp pepper, and ⅛ tsp salt. Spread across the prepared baking sheet. Roast for 10 minutes or until tomatoes are soft and lightly charred in places.
- Meanwhile, heat remaining 1 Tbsp oil in a large cast-iron skillet over medium-high heat; swirl to coat. Pat the scallops dry; sprinkle with remaining ¼ tsp pepper and ⅛ tsp salt. Cook the scallops in the hot oil 2 minutes on each side or to desired degree of doneness. Serve the scallops with the tomatoes; sprinkle evenly with basil.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
199
|
199
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 22 | 22 |
| Carb (g) | 1 | 1 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 793 | 793 |
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