Seared Sea Scallops with Tomato Red Onion and Balsamic Salsa
Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa is a light, elegant, restaurant-quality dish for two that's also super easy!
Servings: 2
Ingredients
Salsa
- 4 medium plum tomatoes about 1 pound, seeded and chopped
- 1/4 cup finely chopped red onion
- 2 tablespoons good-quality balsamic vinegar
- Salt and freshly ground black pepper to taste
- 1 large sprig fresh basil thinly sliced
Scallops
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 8 large sea scallops side muscle removed, rinsed and patted dry
Instructions
Salsa
- Combine tomatoes, onion, balsamic vinegar, salt and black pepper in a small bowl and mix well. Set aside.
- When ready to serve, stir in fresh basil.
Scallops
- Heat olive oil over medium-high heat until oil is hot, shimmering and ready to smoke.
- Generously season scallops with salt and black pepper.
- Place in the pan and cook 2-3 minutes on the first side or until a nice golden crust has formed.
- Turn the scallops over and cook 1 minute on the other side. Immediately remove from heat.
- Serve salsa with scallops.
Notes
SUBSTITUTIONS:
- The salsa is also great over grilled fish!
- Once you have the correct type of scallop, some minor prep is essential. Frozen scallops should be thawed uncovered overnight in the refrigerator on a plate lined with paper towels to wick away moisture.
- You may see a small side muscle still attached that runs against the grain of the scallop. If you do, remove it, as it can be tough and chewy when cooked. (No worries….it peels off easily.)
Nutrition
Serving: 2 | Calories: 181kcal | Carbohydrates: 20g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 831mg | Fiber: 4g | Sugar: 11g