Seared Scallops with Tomato Water, Lime, and Mint

By joanmarie

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

Ingredients

• 1 pound tomatoes, preferably Sun Golds, chopped
• 3/4 teaspoon kosher salt, plus more
• 1 tablespoon vegetable oil
• 12 sea scallops (about 1 lb.), side muscle removed, patted dry
• Lime wedges (for serving)
• 1/4 cup fresh mint leaves, preferably peppermint, torn

Details

Adapted from bonapetit.com

Preparation

Step 1

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, 30–40 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.