Savory Sauteed Scallops With Cherry Tomatoes
I found this recipe in a magazine over 10 years ago. Since that day, i have served this dish to many scallop lovers - not one has been disappointed yet. Key is not to overcook the scallops. They cook very quickly. I like very flavorful dishes - usually double this sauce and serve the dish with couscous.
Steps
Pat scallops dry.
In skillet over medium-high heat , melt butter and oil until very hot.
Add scallops.
Saute quickly until cooked.
Remove scallops and keep warm.
Add tomatoes to skillet and add remaining ingredients.
Increase heat to high and cook quickly to thicken sauce.
Ingredients
fresh scallops, butter, olive oil, garlic, cherry tomatoes, dry vermouth, fresh basil, salt