Scallop and Cherry Tomato Sauté
Number of servings : 4 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special
Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet :
1 lb (454 g) sea scallops
4 tsp (20 mL) cornstarch, divided
2 tsp (10 mL) olive oil
3 cloves garlic, minced
1 pint (500 mL) cherry tomatoes
2/3 cup (150 mL) dry vermouth, white wine, or chicken broth
1/2 tsp (2 mL) salt
1/3 cup (75 mL) chopped fresh basil
1 tbsp (15 mL) cold water
- Dredge scallops in 3 tsp (15 mL) cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium heat. Add scallops and sauté until golden brown and cooked through, about 3 minutes. With slotted spoon, transfer scallops to bowl.
- Add garlic to pan and cook 1 minute. Add tomatoes and cook until they begin to collapse, about 4 minutes. Add vermouth, salt, and basil to pan. Bring to a boil and cook for 1 minute. Meanwhile, stir together remaining 1 tsp (5 mL) cornstarch and cold water in small bowl.
- Add cornstarch mixture to pan and cook, stirring, until sauce is slightly thickened, about 1 minute. Return scallops to pan, reduce to a simmer, and cook just until heated through, about 1 minute. Serve with Asian vermicelli or brown rice. For dessert, serve chunks of honeydew melon with a dipping sauce of lemon yogurt and orange juice.
Imported on 2011-01-20 16:41:26 — Original ID:1634