Seared Scallops with Bursting Tomatoes

Name: Seared Scallops with Bursting Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 shallot, halved and thinly sliced; 1 anchovy fillet; 2 garlic cloves, thinly sliced; 3 cups cherry tomatoes; 0.5 cup kalamata olives, pitted and chopped; 2 tbsp capers; 0.5 tsp red pepper flakes; Kosher salt and freshly ground black pepper; 12 large sea scallops, patted dry; 0.25 cup finely chopped fresh flat-leaf parsley; 1 lemon, cut into wedges

Pan-seared sea scallops nestled into blistered cherry tomatoes with olives, capers, and anchovy, a low-effort Italian-inspired main that delivers lean protein and omega-3s.

From The Young Forever Cookbook

Prep: 10 min
Cook: 30 min
Total: 40 min
Yield: 4 servings
Category: Main Course
Cuisine: Italian

Nutrition (estimated)

per 1 plate

Calories: 260 kcal
Protein: 18 g
Fat: 15 g
Carbs: 15 g
Fiber: 3 g
Sugar: 6 g
Sodium: 820 mg

Ingredients

2 tbsp extra-virgin olive oil
1 shallot, halved and thinly sliced
1 anchovy fillet
2 garlic cloves, thinly sliced
3 cups cherry tomatoes
0.5 cup kalamata olives, pitted and chopped
2 tbsp capers
0.5 tsp red pepper flakes
Kosher salt and freshly ground black pepper
12 large sea scallops, patted dry
0.25 cup finely chopped fresh flat-leaf parsley
1 lemon, cut into wedges

Scallops

Instructions

Heat oven to 400°F.
Heat 1 tbsp olive oil in a cast-iron pan over medium. Sauté shallot about 3 min until translucent. Add anchovy and garlic; cook 2 min more. Add cherry tomatoes, olives, capers, and red pepper flakes; season with salt and pepper. Transfer to oven and bake 15 min until tomato skins begin to split.
Season scallops with salt and pepper. Sear in 1 tbsp olive oil in a nonstick pan over medium-high, about 1 min per side, until golden.
Remove tomatoes from oven, nestle scallops into them, and return to oven 3–4 min until scallops are opaque.
Top with parsley and serve with lemon wedges.