1 pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
16 large sea scallops
½ cup shallots, thinly sliced
¼ cup dry white wine
1 lemon, halved
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
Salt and pepper, to taste
Fresh basil, julienned, for garnish
Prep Time: 5 min
Cook Time: 20 min
1 Heat a large skillet over medium-low heat and melt butter. Add the shallots and cook, stirring occasionally for 3–5 minutes until tender, but not browned. Add the garlic and cook for 30 seconds to 1 minute until fragrant.
2 Next, add the wine and cook until half the liquid has evaporated. Add the tomatoes, salt, and pepper. Cook over medium-heat, stirring occasionally, for 10–12 minutes until the tomatoes have released their juices. Transfer the tomato mixture to a small dish, then wipe the skillet.
3 Pat the scallops dry. Add oil to the skillet and turn the heat to medium-high. Add half the scallops, spacing them evenly in the pan and season with salt. Cook without moving for 2–3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Transfer scallops to a plate and repeat with the rest of the scallops.
4 Return the tomatoes to the skillet and squeeze lemon into the pan. Return the scallops and top with basil, more salt, and serve. Enjoy!
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