Grilled Scallops with Tomato Confit and Basil Oil
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally manageable. Grilled scallops with tomato confit and basil oil feels fancy enough for guests, yet it comes together in just over an hour with simple, quality ingredients. The basil oil not only tastes incredible but also delivers antioxidants that support heart health. What I love most is that you probably have most of these items on hand already, so there's no hunting down obscure specialty foods. The scallops get a beautiful sear while the slow cooked tomatoes develop this deep, concentrated flavor that makes everything taste restaurant quality. Trust me, this one is a keeper.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 473 mlcherry tomatoes(halved)
- 237 mlfresh basil(packed leaves)
- 177 mlextra virgin olive oil
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(halved)
- 1 tablespoonbalsamic vinegar
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 250°F. Arrange cherry tomato halves on a baking sheet, drizzle with 3 tablespoons of olive oil, sprinkle with salt and half the minced garlic, then roast for 35-40 minutes until the tomatoes are caramelized and wrinkled.
Tip: Low, slow roasting concentrates the tomato flavors and creates a jammy texture.
- 2
While tomatoes roast, prepare the basil oil by blending fresh basil with 0.5 cup olive oil, remaining garlic, and a pinch of salt until smooth. Strain through fine mesh if desired for a cleaner texture.
Tip: Make basil oil just before serving to preserve the bright green color and fresh flavor.
- 3
Remove scallops from the refrigerator 10 minutes before cooking. Pat them completely dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Dry scallops are crucial for achieving a golden crust; moisture will cause them to steam rather than sear.
- 4
Heat a cast-iron skillet or grill pan over high heat until it just begins to smoke. Add butter and swirl to coat evenly.
Tip: A screaming hot pan ensures a caramelized crust in minimal time.
- 5
Working in batches to avoid crowding, carefully place scallops in the hot pan and sear for 2-3 minutes without moving them. Flip and sear the other side for another 2 minutes until opaque and cooked through.
Tip: Each scallop should develop a golden crust; resist the urge to move them around.
- 6
Arrange the warm roasted tomato confit in the center of each plate. Top with four seared scallops and drizzle the basil oil around the plate.
Tip: Plate while scallops are still warm for the best presentation and flavor.
- 7
Finish each plate with a light squeeze of fresh lemon juice and a small drizzle of balsamic vinegar for brightness and acidity.
Tip: The acid balances the richness of the scallops and oil beautifully.
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