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Seared Scallops With Roasted Grape Tomatoes
10 min prep time
20 min cook time
2servings
Recipe by
Ronaldo Linares
Source
Chef Ronaldo's Sabores de Cuba
Photo by
Kelly Campbell
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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Step-By-Step Instructions:
- 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.
Nutrition facts
2 Servings
-
Serving Size
2 scallops and 1/2 of the sauce
- Amount per serving Calories 160
-
Total Fat
6g
- Saturated Fat 1g
- Cholesterol 25mg
- Sodium 420mg
-
Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 4g
- Protein 15g
- Potassium 550mg
- Phosphorous 390mg
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
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