Scallop & cherry tomato sauté

    15 minutes

    Sizzling, protein-rich scallops and tiny tomatoes packed with vitamin C go from the pan to the dining table in minutes.

    Be the first to make this!

    Serves: 4 

    • 500 g scallops
    • 4 teaspoons cornflour
    • 2 teaspoons olive oil
    • 3 cloves garlic, minced
    • 500 g cherry tomatoes
    • ⅔ cup (170 ml) dry vermouth, white wine or chicken stock
    • ½ teaspoon salt
    • ⅓ cup chopped basil
    • 1 tablespoon cold water

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Dredge scallops in 3 tsp of the cornflour, shaking off the excess. Heat oil in a large non-stick frying pan over medium heat. Add scallops and sauté until golden brown and cooked through, about 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.
    2. Add garlic to pan; cook 1 minute. Add tomatoes and cook until they begin to collapse, about 4 minutes. Add vermouth, wine or stock, the salt and the basil. Bring to the boil; cook for about 1 minute.
    3. Blend remaining cornflour and cold water in a small bowl. Add mixture to pan and cook, stirring, until sauce is slightly thickened, about 1 minute.
    4. Return scallops to pan. Reduce to a simmer; cook just until heated through, about 1 minute.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)