Seared Scallops With Roasted Tomatoes - cooking recipe

Ingredients

3 cups grape tomatoes
cooking spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
1 1/2 lbs sea scallops
2 tablespoons fresh basil, thinly sliced

Preparation

Preheat broiler.
Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes with cooking spray. Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.
While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness. Serve scallops with tomatoes; sprinkle with basil.
Serving size = about 4 1/2 ounces scallops, about 1/3 cup tomatoes, and 1 1/2 teaspoons basil.