Seared Scallops with Oven Roasted Tomatoes

Lately, I've been all about tomatoes.  Mainly, sweet grape tomatoes.  This is quite a change from me as a child.  I never wanted anything to do with them growing up, unless they were in the form of ketchup, tomato sauce or soup (accompanied of course by a gooey grilled cheese).  It's funny how our tastes change over time.  Now I'll eat them plain as a snack, on burgers, however, just keep 'em coming! 
Tonight for dinner I wanted oven-roasted tomatoes and garlic.  Unfortunately that on it's own isn't a meal.  So I started thinking about different protein sources I could pair with it.  I didn't want chicken or standard fish like tilapia or halibut.  Then it hit me.  Scallops.  They are simple, quick and easy to prepare.  And when cooked just right they are tender and moist and delicious.
This went over as a huge hit in our house.  Everyone including my 3 and 19 month old,  loved it.
We served it along side some crusty ciabatta bread, (to help soak up the leftover tomatoes) brown rice and grilled asparagus.  All in all a wonderful summer meal, that works as a weeknight dinner, yet is dressed up enough to impress company.

ENJOY!  LOVE JS

 

Seared Scallops with Oven Roasted Tomatoes

Ingredients:
12-16 scallops**
4 cups grape tomatoes
4 cloves of garlic, crushed
1 Tbsp olive oil, plus more for pan
1 Tbsp fresh rosemary (or 1 tsp dried)
salt and pepper to taste

Method:
Preheat oven to 400F.  Line cookie sheet with foil.  Set aside.
In small bowl combine tomatoes, garlic, 1 Tbsp olive oil, rosemary and S & P to taste.
Pour tomato mixture onto prepared sheet and bake for 20 minutes, or until tomatoes begin to burst.  Stir once halfway.
While tomatoes are baking.  Heat olive oil in large non-stick pan over medium high heat.  Add scallops, season both sides with S&P.  Cook 2-3 minutes per side.
Serve immediately.  Accompanied by some delicious bread.

Yields: 4 servings (3-4 scallops, plus 1 cup of tomato mixture)

**Note: make sure you pat scallops dry before cooking.  Getting rid of any excess mositure ensures for better browning.