Pan Seared Scallops With Tomato & Basil Wine Sauce

1. 1

   Rinse scallops well then lay out on paper towels to remove moisture.

2. 2

   1. Squirt the olive oil in a saute pan. The hotter the pan, the better the sear on the scallops will be.

3. 3

   2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.

4. 4

   3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.

5. 5

   4. Saute for 30 seconds, and then add the garlic and basil.

6. 6

   5. Cook for two minutes, and then stir in the butter.

7. 7

   6. Plate the scallops and add the sauce.

* Per serving · 4 servings · Values may vary.

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