Ingredients
| 1 |
tbsp white wine vinegar |
| 1 |
tbsp olive oil |
| 1/2 |
tsp salt, divided |
| 1/4 |
tsp black pepper, divided |
| 2 |
medium tomato(es), chopped (about 1 lb) |
| 1 |
pound scallops, fresh (use sea scallops) |
| 1 |
sprays cooking spray |
| 1/4 |
cup basil, fresh, chopped |
Directions
- Whisk together vinegar, oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a medium bowl. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices.
- Meanwhile, sprinkle scallops with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Coat a large nonstick skillet with cooking spray; heat over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside.
- Divide scallops among four plates. Top scallops with tomatoe mixture. Yields about 4 to 5 scallops and 1/2 cup of vegetables per serving.
Categories
Main Dish
|
