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Scallops with Cherry Tomatoes
Servings: x4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine Type: North American
Ingredients:
  • 1 tbsp olive oil
  • 1 lb scallops, frozen, thawed, cleaned, patted dry
  • 1/2 tsp pepper, black freshly ground
  • 1 1/4 lb tomatoes, cherry, stemmed (~3 1/4 cups)
  • 3 cloves garlic, minced (~1 tbsp)
  • 2/3 cup vermouth1
  • 1/3 cup basil, fresh, sliced thin
  • 1 tsp cornstarch
  • 1 tbsp water
  1. Alternatives would be: wine, white dry
Instructions:
  1. Cooking
    1. Heat the oil in a pan over medium high heat until almost smoking.
    2. Season the scallops with pepper.
    3. Saute the scallops until browned, about 2 minutes per side.
    4. Transfer to a plate and cover to keep warm.
    5. Reduce the heat to medium.
    6. Add the tomatoes and cook until they begin to fall apart, about 4 minutes.
    7. Add the garlic to the pan and cook for 30 seconds.
    8. Add the vermouth or wine and basil; bring to a boil.
    9. Stir together the cornstarch and water to dissolve.
    10. Add the cornstarch mixture to the pan and cook until slightly thickened, about 1 minute.
    11. Add the scallops to reheat then serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 22711%
Total Fat 5g7%
    Saturated Fat 1g3%
    Trans Fat 0g--
Cholesterol 37mg12%
Sodium 200mg8%
Total Carbohydrate 16g5%
    Dietary Fiber 2g7%
    Sugars 0g--
Protein 21g41%
Vitamin A 1127iu23%
Vitamin C 42mg69%
Calcium 48mg5%
Iron 1mg7%