Imagine impressing your dinner guests with a stunning Italian-inspired dish that looks like it came straight from a gourmet restaurant, but takes less than 30 minutes to prepare. Our Grilled Scallops with Roasted Tomatoes is not just a recipe—it's a culinary experience that transforms simple ingredients into a mouthwatering masterpiece. With golden-seared scallops and burst-in-your-mouth roasted cherry tomatoes, this dish promises to elevate your home cooking game and transport your taste buds to the sun-drenched coast of Italy.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 12 sea scallops
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the cherry tomatoes.
- Rinse the cherry tomatoes under cold water and pat them dry with a paper towel. Place them in a mixing bowl.
- Drizzle 1 tablespoon of olive oil over the cherry tomatoes, and season with salt and pepper to taste. Toss gently to ensure the tomatoes are evenly coated.
- Spread the seasoned cherry tomatoes in a single layer on a baking sheet. Roast in the preheated oven for about 10-12 minutes, or until they are blistered and softened.
- While the tomatoes are roasting, prepare the scallops. Rinse the sea scallops under cold water and pat them dry with a paper towel. This step is crucial for achieving a good sear.
- In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the scallops to the skillet, making sure not to overcrowd the pan.
- Cook the scallops for about 2-3 minutes on one side without moving them, allowing a golden crust to form. Season with salt and pepper while cooking.
- Once the scallops are nicely seared on one side, gently flip them over and cook for an additional 2-3 minutes on the other side until they are opaque and cooked through.
- When the scallops are finished cooking, remove them from the skillet and set them aside on a plate, covering them loosely with foil to keep warm.
- Once the cherry tomatoes are roasted, remove them from the oven and let them cool slightly. You can mix in the chopped fresh basil for added flavor.
- To serve, place a generous portion of roasted tomatoes on each plate, and arrange the scallops on top. Drizzle with any remaining juices from the skillet if desired, and garnish with additional fresh basil if you like.
- Enjoy your delicious Grilled Scallops with Roasted Tomatoes, a simple yet elegant Italian dish!
Tips
- Pat scallops completely dry before cooking to ensure a perfect golden sear
- Use a heavy-bottomed skillet for even heat distribution
- Don't overcrowd the pan—cook scallops in batches if necessary
- Cook on high heat for a quick sear, but watch carefully to prevent overcooking
- Look for a golden-brown crust and translucent center for perfectly cooked scallops
- Fresh, high-quality sea scallops make a significant difference in taste and texture
- Let scallops rest for a minute after cooking to retain their juicy interior
- Use fresh basil as a finishing touch to add brightness and aroma
Nutrition Facts
Calories: 220kcal
Carbohydrates: 10g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 40mg
