Pan-Seared Scallops with Tomatoes and Pesto OR Hmmm what needs to be used quick tonight!

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Pan-Seared Scallops with Tomatoes and Pesto


1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 teaspoon grated lemon rind I zested
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon bottled minced garlic ARRRGH never bottled --use 2 FRESH cloves
2 cups grape tomatoes ( I used heirloom mix from Trader Joes)
3 tablespoons commercial pesto (Used my homemade that I freeze in ice cube trays)
1 tablespoon chopped fresh basil

Heat a large cast-iron skillet (yes I used Stainless Steel) over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown.

For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.

Remove scallops from pan; keep warm. Reduce heat to medium.

Note : that the pan is really carmelized/glazed add the liquids deglazes (cleans) the pan

Add rind ( I zested the lemon) and next 4 ingredients (through garlic) to pan; bring to a simmer.

Juiced in the lemon juice!

Garlic press in fresh garlic...

Add tomatoes; cook 45 seconds, tossing to coat.


See that the pan is now deglazed.

Spoon about 2 teaspoons pesto ( I warmed the pesto or make sure it is room temp) on each of 4 plates.


Arrange one-quarter of scallops

and about 1/2 cup tomato mixture (OK Judy measurements it is more than 1/2 cup) on each plate.

Sprinkle with basil. Hint--stack your basil leaves and chiffonade (slice) them with scissors

VOILA ! Dinner is served !

Yield: 4 servings

CALORIES 252 (33% from fat); FAT 9.1g (sat 1.9g,mono 5g,poly 1.1g); IRON 1.4mg; CHOLESTEROL 60mg; CALCIUM 133mg; CARBOHYDRATE 10.4g; SODIUM 517mg; PROTEIN 31.4g; FIBER 1.3g

Cooking Light, NOVEMBER 2004

Comments

  1. UnknownMay 11, 2010 at 3:56 PM

    OK, OK, I threw away my jarred garlic and will stick to fresh. Great recipe and love the blog!
    Andrea

    ReplyDelete

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