This is a easy way to add the goodness of scallops to your meal. Did you know scallops are high in antioxidants, low in calories and fat, and delicious! Hope you enjoy!
- 1 pound fresh scallops
- Zest of 1 lemon and wedged for garnish
- 2 1/2 cup fresh organic cherry tomatoes
- Four fresh garlic cloves crushed
- Green onion chopped for garnish
- 4 Tbs olive oil
- 2 Tbs butter
- Salt and pepper to taste
- Tbs fresh thyme chopped
- Tsp fresh rosemary chopped
- 3/4 cup dry white wine – pinot Grigio
Dry scallops and season both sides with salt and pepper. In large skillet heat 2 Tbs olive oil to shimmer at med high heat. Add scallops and cook 2- 3 min on each side pending thickness. Remove from heat to a plate and save juices that will accumulate from resting.
Same pan med high heat, add two Tbs olive oil and garlic, thyme, and rosemary to pan. Cooking until fragrant and tender, slightly browning. About two minutes. Add butter and allow to start to brown pulling up all the bits left on pan. Add white wine, simmer until fully heated and slightly reduced. 2-3 min.
Add your tomatoes and cook until they start to wither and blister. You hear them pop as they dance in the heat.
Bring your scallops to the pan and remove from heat. Incorporate fully warming your scallops but not overly cooking more.
Serve over pasta, angel hair, or linguini garnishing with lemon zest, green onion and lemon wedge on the side. A touch of fresh parmesan is a nice compliment as well.
I highly recommend adding a nice veggie like broccoli, asparagus, or small green salad. I hope you enjoy the success and tastes of cooking from home. ❤️
Grit Cooking- A Southern Girls Taste 