Balsamic Braised Tomoatos with Seared Scallops
This dish turned out waaaay better than I thought it would! I needed a vegetarian friendly dish for my regular Sunday dinner and everyone loved this.
It’s based on a super good pan braised tomato dish my friend Patty made me when she lived in Tucson years ago and I’ve been making it ever since. It’s the best when you have a ton of tomatos from your garden and don’t know what to do with them all.
I took six Romas and sliced them in half while I was heating up my big old cast iron skillet (which by the way, is the best thing to use for this but a regular saute pan works great as well) on high heat. Add about two tablespoons of olive oil let heat up a bit and then arrange them cut side down. Cook for ten minutes, flip and cook ten more on the other side, then flip back to the cut side and glug in about a tablespoon and a half of Basamic vinegar and push it all around with a spoon as it de-glazes all the goodness.
Move into a shallow serving bowl.
Take around a pound of small sea scallops, rinse, pat dry and put into a saute pan on high heat in which you’ve melted to bubbling a tablespoon of butter. Sear on one side, for about 6 mins, flip ‘em over and squeeze half lemon over the whole magilla, cook 6 more mins, toss around to de-glaze and put on top of the tomatos.
Serve with sliced baugettes and super-yum!
