Seared Scallops with Tomato Water, Lime and Mint
Seared scallops make an easy and impressive dinner, served with the juice from fresh tomatoes, lime and mint.
- 1 pound tomatoes, preferably Sun Golds, chopped
- 3/4 teaspoon kosher salt, plus more
- 1 tablespoon vegetable oil
- 12 sea scallops, about 1 pound, side muscle removed, patted dry
- Lime wedges, for serving
- 1/4 cup fresh mint leaves, preferably peppermint, torn
Preparation time 40mins
Cooking time 60mins
Adapted from bonappetit.com
Place tomatoes in a fine-mesh sieve set over a medium bowl; season with ¾ tsp. salt. Let sit, stirring occasionally, until about ¾ cup tomato water has collected in bowl, about 30 to 40 minutes.
Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season scallops with salt and sear until deeply browned, about 2 minutes. Turn and cook until just opaque on other side, about 30 seconds. Drain on paper towels 1 minute.
Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; top with mint.
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