Pan-Seared Scallops with Burst Tomatoes and Basil
Ingredients
- 1 poundlarge sea scallops (dry-packed, about 12 scallops)
- 2 cupscherry tomatoes
- 3 clovesgarlic
- ·fresh basil
- 3 tablespoonolive oil
- ¼ cupwhite wine
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Pat 1 pound scallops dry with paper towels.
- 02
Mince 3 cloves garlic.
- 03
Halve 2 cups cherry tomatoes.
- 04
Tear or chop a small handful of fresh basil.
- 05
Cut 1 lemon into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the scallops in a single layer. Do not move them — let them sit for 2 to 3 minutes until golden on the bottom.
- 02
Flip the scallops and cook for another 1 to 2 minutes until just cooked through (they should still be tender). Transfer to a plate and season with salt and pepper.
- 03
Add the remaining 1 tablespoon oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Add the cherry tomatoes and cook for 3 to 4 minutes, shaking the pan occasionally, until the tomatoes begin to burst and soften.
- 05
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 1 minute.
- 06
Return the scallops to the skillet along with a squeeze of fresh lemon juice. Toss gently to combine and warm the scallops through, about 30 seconds.
- 07
Tear in the fresh basil, taste, and adjust salt and pepper. Divide between bowls and serve immediately.
Spice Tips
To add warmth without overwhelming the delicate scallops, finish with a tiny pinch of red pepper flakes over the tomatoes. A small splash of balsamic vinegar when you add the wine deepens the flavor without heaviness.
Dry scallops are crucial — wet ones won't brown. Pat them very dry before cooking. If your scallops are jumbo, add 1 minute per side. For a brighter finish, add the basil right at the end rather than cooking it.