Seared Scallops With Roasted Grape Tomatoes

How to Make Seared Scallops With Roasted Grape Tomatoes

10 min prep time

20 min cook time

2servings

2 scallops and 1/2 of the sauce

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Preheat oven to 400°F.
Remove the small side muscle from the scallops, rinse scallops with cold water, and pat dry. Place in the refrigerator.
Preheat an ovenproof nonstick sauté pan over medium heat, add 1 teaspoon avocado oil, and wait 10 seconds for oil to heat up. Add onions and cook until translucent, about 2 minutes. Stir constantly so onions cook evenly. Add garlic, salt, and 1/4 teaspoon pepper, and stir for about 1 minute. Add tomatoes and chicken stock, and place pan in the oven for 10 minutes.
With about 4 minutes remaining on the sauce, remove scallops from the refrigerator. Preheat another nonstick pan over medium-high heat. Add remaining 1 teaspoon avocado oil and wait a few seconds for oil to heat up. Sprinkle 1/4 teaspoon pepper over both sides of scallops. Place scallops flat side down in the pan, press gently so they kiss the pan, and cook for 45 seconds. Repeat on the other side. Once cooked, set scallops aside.
Remove sauce from the oven and stir in lime juice and cilantro. Serve by placing half the sauce on bottom of each plate and 2 scallops on top.

2 Servings

Ingredients

sea scallops (approximately 4 scallops; they can be found in most seafood sections)

7 oz

avocado oil (divided)

2 tsp

Spanish onion (cubed, 1/4-inch cubes)

1/2 cup

garlic (peeled and finely chopped)

2 clove

Kosher Salt

1/2 tsp

black pepper (cracked, divided)

1/2 tsp

grape tomatoes (washed and cut in half)

10 oz

chicken stock (unsalted)

1/2 cup

lime juice

1 tsp

cilantro (finely chopped)

2 tsp