Sauteed Sea Scallops With Shallots and Tomatoes

1. 1

   Cut in half each scallop crosswise if too large.

2. 2

   Set them aside.

3. 3

   Drop the tomatoes into boiling water for 12 seconds to loosen the skin.

4. 4

   Remove the skins and halve them to remove the seeds.

5. 5

   Cut the tomatoes into small cubes.

6. 6

   Melt the butter in a large non-stick skillet over high heat.

7. 7

   Add the scallops, salt and pepper.

8. 8

   Saute the scallops, shaking the skillet and stirring so that they cook evenly, about 4 minutes.

9. 9

   Add the shallots, tomatoes, lemon juice, Tabasco and cook and stir over high heat for 2 minutes.

10. 10

    Sprinkle the coriander over all and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.