Seared Scallops with Burst Tomato Basil Sauce

How to make it

1. 1

   Prepare your scallops by patting them very dry with paper towels. This is a super important step for getting that beautiful golden sear.

2. 2

   Mince your garlic cloves and halve the cherry tomatoes. Roughly chop your fresh basil leaves.

3. 3

   Heat a large skillet over medium high heat. You can add a tiny drizzle of olive oil if you like, but remember, it is not one of our five main ingredients.

4. 4

   Once the skillet is nice and hot, carefully place the scallops in a single layer. Make sure not to overcrowd the pan, you might need to do this in batches. Sear for 2 to 3 minutes per side, until they are golden brown and cooked through, becoming opaque. Remove the scallops from the pan and set them aside.

5. 5

   In the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for 3 to 4 minutes, stirring occasionally, until the tomatoes start to burst and release their lovely juices.

6. 6

   Pour in the dry white wine and let it simmer for just a minute. Gently scrape up any browned bits from the bottom of the pan. This step adds so much depth of flavor to our sauce.

7. 7

   Stir in the fresh basil. Return the seared scallops to the pan and gently toss everything together to coat them in the delicious, aromatic sauce. Serve this delightful dish immediately and enjoy!