Seared Scallops with Roasted Tomatoes
This recipe serves 4. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 52 calories. If you have pepper, olive oil, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes around 45 minutes.
Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes with cooking spray.
Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.
While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness.
Serve scallops with tomatoes; sprinkle with basil.