HANDS-ON: 15 MIN. // TOTAL: 18 MIN. // SERVES 4
This recipe is a perfect example of how some of the best dishes are those with super-simple ingredients. Serve over chickpea or brown rice pasta, spaghetti squash strands, or zucchini noodles that have been tossed with a little olive oil and lemon zest.
3 cups cherry tomatoes
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
11/2 pounds sea scallops
1/4 cup thinly sliced fresh basil
1 Preheat the oven to 450°F. Line a 15 x 11-inch baking sheet with aluminum foil.
2 Combine the tomatoes, 1 tablespoon of the oil, the vinegar, 1/4 teaspoon of the pepper, and 1/8 teaspoon of the salt in a medium bowl; toss well to coat. Spread the tomatoes on the prepared baking sheet. Roast for 10 minutes or until the tomatoes are soft and lightly charred in places.
3 While the tomatoes cook, heat a large cast-iron skillet over medium-high. Add the remaining 1 tablespoon oil to the skillet; swirl to coat. Pat the scallops dry; sprinkle both sides of the scallops with the remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Add the scallops to the skillet; cook for 2 minutes on each side or to the desired degree of doneness. Serve the scallops with the tomatoes; sprinkle evenly with the basil.
(SERVING SIZE: ABOUT 41/2 OUNCES SCALLOPS AND ABOUT 1/3 CUP TOMATOES): CALORIES 199; FAT 8G (SAT 1G, UNSAT 6G); PROTEIN 22G; CARB 10G; FIBER 1G; SUGARS 3G (ADDED SUGARS 0G); SODIUM 793MG; CALC 3% DV; POTASSIUM 13% DV