- 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
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 second to 1 minute until fragrant. Add the wine and cook until half the liquid has evaporated. Add the tomatoes, salt and pepper and 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 pan.
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.
Return the tomatoes to the skillet and squeeze lemon into the pan. Return the scallops and top with basil, more salt and serve.