This similar scallop recipe from Epicurious was my inspiration for simplified scallops and tomatoes.
Photo by Maren Caruso for epicurious
Fresh Domestic Scallops + Tomatoes Recipe:
1/2 cup scallops – rinse, pat dry, sprinkle with salt and pepper
1/2 cup cherry tomatoes – washed and halved
1/4 cup red onions – chopped
olive oil
lemon juice
garlic salt, ground pepper, cayenne pepper
1/2 cup cherry tomatoes – washed and halved
1/4 cup red onions – chopped
olive oil
lemon juice
garlic salt, ground pepper, cayenne pepper
To thaw frozen scallops, give them a bath of cold water, changing often. Warm a couple teaspoons of olive oil in skillet at medium-high heat. Add scallops. Saute until they begin to brown, then remove to plate and cover. Add a little more oil and onions to skillet. Cook one minute, add tomatoes. Cook several minutes and add scallops back into skillet with about a teaspoon lemon juice.
Would be great served over angel hair pasta.
