Pan-Seared Scallops with Tomatoes and Pesto

By karen1

Ingredients

• 1 1/2  pounds  sea scallops
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• Cooking spray
• 1/4  teaspoon  grated lemon rind
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  balsamic vinegar
• 2  teaspoons  olive oil
• 1/2  teaspoon  bottled minced garlic
• 2  cups  grape tomatoes
• 3  tablespoons  commercial pesto
• 1  tablespoon  chopped fresh basil

Preparation

Step 1

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.

Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.