Roasted Scallops with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops seared until golden and tender, served atop a vibrant roasted tomato compote infused with garlic, basil, and a hint of balsamic vinegar for an elegant yet simple dish.
Ella x
Ingredients
- ¾ kglarge sea scallops(pat dry with paper towels)
- 473 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 8 leavesfresh basil(torn)
- 4 tablespoonsextra virgin olive oil
- 1 tablespoonbalsamic vinegar
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- ½lemon(zest only)
Detail level
Instructions
- 1
Preheat oven to 425°F. Arrange halved cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, add minced garlic, and season with salt and pepper. Roast for 15 minutes until tomatoes begin to soften and blister.
Tip: Drying the scallops thoroughly prevents them from steaming and ensures a better sear.
- 2
Remove tomatoes from oven and stir in balsamic vinegar, torn basil, and red pepper flakes. Return to oven for 2-3 minutes and keep warm on the stovetop.
- 3
While tomatoes finish roasting, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Tip: Use a stainless steel or cast iron skillet for the best sear on the scallops.
- 4
Season scallops generously with salt and pepper on both sides. Once oil is hot, carefully place scallops in the skillet in a single layer without crowding.
Tip: If your skillet is too small, cook scallops in batches to avoid steaming them.
- 5
Sear scallops for 2-3 minutes on the first side without moving them, until golden brown. Flip and cook for another 2 minutes until the second side is golden and the center is opaque.
Tip: Don't flip too early—let that golden crust develop for the best texture and flavor.
- 6
Spoon the warm roasted tomato compote onto serving plates and arrange seared scallops on top. Garnish with lemon zest and fresh basil leaves.
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