Seared Scallops with Roasted Grape Tomatoes

Seared Scallops with Roasted Grape Tomatoes is light, delicious and perfect for the summer, allowing you to enjoy the flavors of Cuba with every bite.


Ingredients
4
sea scallops, muscles removed
2
teaspoons
avocado oil, divided
1/2
cup
Spanish onion, diced into 1/4-inch pieces
2
cloves garlic, peeled and finely chopped
1/2
teaspoon
kosher salt
1/2
teaspoon
black pepper, divided
10
ounces
grape tomatoes, cut in half lengthwise
1/2
cup
unsalted chicken stock
1/2
teaspoon
Lime Juice
2
teaspoons
cilantro, finely chopped
Directions
Preheat oven to 400°F. Rinse scallops with cold water and pat dry. Place on plate and refrigerate uncovered.
Preheat ovenproof, nonstick sauté pan over medium heat. Add 1 teaspoon avocado oil and heat 10 seconds. Add onions and cook 2 minutes or until translucent, stirring constantly. Add garlic, salt, and ¼ teaspoon pepper.
Cook 1 minute, stirring constantly. Add tomatoes and chicken stock, and place pan in oven. Cook 10 minutes.
With 4 minutes remaining for sauce, remove scallops from refrigerator. Preheat second nonstick pan over medium-high heat. Add remaining 1 teaspoon avocado oil and heat 10 seconds. Sprinkle remaining ¼ teaspoon pepper over both sides of scallops. Place scallops in pan and press down lightly. Cook 45 seconds. Flip scallops, repeat process. Remove pan from heat and set aside.
Remove sauce from oven and stir in lime juice and cilantro. Divide sauce between 2 serving plates and place 2 scallops on each plate.
Reprinted With Permission From Chef Ronaldo's Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine

The base number of servings for this recipe is 2
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