Seared Scallops with Tomatoe Basil Sauce

1/4 cup Olive Oil, divided
1 cup thinly sliced Sweet Onion
1 1/2 Tbsp. minced Garlic
2 Pt. Cherry Tomatoes 
1/4 cup fresh, thinly sliced Basil
1 1/4 tsp Kosher Salt, divided
3/4 tsp. Black pepper, divided
16 (about 1 lb.) jumbo Scallops

Heat 2 Tbps of the olive oil in large frying pan, sauté the onions, until it softens.  Add the garlic and stir continuously for about 1 minute. Add the tomatoes, 2 Tbsp. of the basil, 1 tsp. of salt and 1/4 of the black pepper and keep stirring, all tomatoes should burst.  Lower heat and continue cooking until the sauce thickens.  Transfer to a bowl and cover.

Wipe the same skillet, add the rest of the olive oil, gas over high heat. Pat the scallops dry and seasoned with the rest of the salt and pepper.  When skillet hit, add the scallops and cook for about 1.5 minutes on each side.
 
Serve over orzo.


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