Scallop & cherry tomato sauté

Scallop & cherry tomato sauté


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

Lynn Lewis

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.

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