Pan-Seared Scallops with Tomatoes and Pesto Recipe

For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.

Ingredients

  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 1/4 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon bottled minced garlic
  • 2 cups grape tomatoes
  • 3 tablespoons commercial pesto
  • 1 tablespoon chopped fresh basil

Directions

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm.

Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat. Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.