Imagine impressing your dinner guests with a restaurant-worthy dish that looks gourmet but takes less time to prepare than ordering takeout. These Sea Scallops with Garlic and Tomatoes are your ticket to culinary stardom, transforming simple ingredients into a mouthwatering masterpiece that will have everyone asking, "Who's the chef?" Whether you're a seafood enthusiast or a home cook looking to elevate your dinner game, this recipe promises restaurant-quality flavor with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 lb sea scallops
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 1 pound of sea scallops, 2 tablespoons of olive oil, 3 cloves of garlic (minced), 1 cup of cherry tomatoes (halved), salt, and pepper to taste. Also, prepare fresh basil for garnish.
- Rinse the sea scallops under cold water and pat them dry with paper towels. This step is crucial as it helps to achieve a nice sear when cooking.
- Season the scallops generously with salt and pepper on both sides. This will enhance their natural flavor.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.
- Once the oil is hot, carefully add the seasoned sea scallops to the skillet. Make sure not to overcrowd the pan; you may need to cook them in batches if your skillet is small.
- Cook the scallops for about 2-3 minutes on one side without moving them. This will create a beautiful golden crust. Flip the scallops gently using tongs or a spatula.
- After flipping, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Next, add the halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes, allowing the tomatoes to soften and release their juices.
- Once the scallops are cooked through and the tomatoes are tender, remove the skillet from the heat. The scallops should be opaque and firm to the touch.
- To serve, plate the scallops and spoon the garlic-tomato mixture over the top. Garnish with fresh basil leaves for a pop of color and flavor.
- Enjoy your delicious Sea Scallops with Garlic and Tomatoes while they are warm, paired with your favorite side dish or a light salad.
Tips
- Dry Your Scallops Thoroughly: Moisture is the enemy of a perfect sear. Use paper towels to remove excess water, ensuring a golden-brown crust.
- Use High Heat: A hot skillet is crucial for creating that beautiful caramelized exterior without overcooking the delicate scallops.
- Don't Overcrowd the Pan: Cook scallops in batches if necessary to maintain high heat and prevent steaming.
- Watch Your Cooking Time: Scallops cook quickly - 2-3 minutes per side is typically perfect. Overcooking makes them tough and rubbery.
- Fresh is Best: Choose fresh, not previously frozen scallops when possible for the most delicate texture and flavor.
- Garnish Wisely: Fresh basil isn't just decoration - it adds a bright, aromatic finish that elevates the entire dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 25g
Fat: 15g
Saturated Fat: g
Cholesterol: 45mg
