Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
20 Mins
Total Time:
40 Mins
To me, nothing says summer like deliciously flavorful ripe tomatoes, corn, and seafood. This recipe pairs pan seared scallops with a roasted tomato white bean sauce that’s tangy, spicy, and slightly sweet. Add some roasted corn, some buttery toasted bread, and of course some good white wine, and you have a perfect summer dinner.
Ingredients
Adjust Servings
- Roasted Tomatoes
Instructions
- Place tomatoes and corn in an oven safe skillet and broil on high for 10 minutes, rotating halfway through.
- While tomatoes roast, prep the rest of your ingredients. Mince garlic, chop onion, and drain your can of beans. Pat scallops dry with a paper towel and season with salt and pepper to taste. Slice bread into thick slices and set aside.
- Grab a non-stick skillet and place over medium heat. Add 1 generous splash of olive oil. Once oil is hot, place bread in skillet and toast on both sides, about 1 - 2 minutes each or until golden brown. You may need to work in batches or add more oil as needed. Set toasted bread aside.
- Remove tomatoes and corn from oven and onto a cutting board. Place skillet that tomatoes were in on the stove (make sure your dish is oven and stovetop safe!) and add 2 Tbsp olive oil over medium heat. Add in chopped onions and minced garlic and sauté until caramelized, about 4 minutes. While onions are cooking, give your tomatoes a rough chop and add back into the skillet with the caramelized onions. Add in your beans, vinegar, seasoning, and the white wine. Stir and reduce heat to medium low, letting simmer for 10 minutes.
- Slice corn kernels off of the cob and set aside.
- In the non-stick skillet you toasted the bread in, wipe clean and place on medium high heat. Once pan is thoroughly hot, add in a generous swig of olive oil. Sear your scallops until they have a golden brown crust, about 3 minutes each side. Be sure not to crowd the pan to ensure that beautifully crispy crust.
- Arrange your plate with a few generous spoonfuls of roasted tomatoes topped with 4 - 5 scallops per person. Top with a handful of your roasted corn and serve with a lemon wedge and your toasted bread.
