Garlic Tomato Scallops

Name: Garlic Tomato Scallops
Yield: 8 servings
Cuisine: American
Ingredients: 8 Scallops (sashimi grade); 1 dash Lemon juice; 2 Cherry tomatoes; 2 tbsp ☆Ketchup; 1 tsp ☆Wine vinegar (vinegar also OK); 1 tsp ☆Olive oil; 1 pinch ☆Salt; 1 ☆Black pepper; 1 ☆Basil (dried); 1 ☆Oregano (dried); 1 dash ☆Garlic (finely chopped)

cookpad.japan @cookpad_jp

I combined some scallion sashimi that I bought cheaply with homemade pizza sauce. This is for my husband, who doesn't really like scallop sashimi.

Cook the scallions on high heat enough to brown the outsides. But be careful not to overcook them.

If you're not worried about the calories, they're also delicious in a butter saute. Recipe by Tsuiterusatochan

I combined some scallion sashimi that I bought cheaply with homemade pizza sauce. This is for my husband, who doesn't really like scallop sashimi.

Cook the scallions on high heat enough to brown the outsides. But be careful not to overcook them.

If you're not worried about the calories, they're also delicious in a butter saute. Recipe by Tsuiterusatochan

cookpad.japan @cookpad_jp

I combined some scallion sashimi that I bought cheaply with homemade pizza sauce. This is for my husband, who doesn't really like scallop sashimi.

Cook the scallions on high heat enough to brown the outsides. But be careful not to overcook them.

If you're not worried about the calories, they're also delicious in a butter saute. Recipe by Tsuiterusatochan

I combined some scallion sashimi that I bought cheaply with homemade pizza sauce. This is for my husband, who doesn't really like scallop sashimi.

Cook the scallions on high heat enough to brown the outsides. But be careful not to overcook them.

If you're not worried about the calories, they're also delicious in a butter saute. Recipe by Tsuiterusatochan

Saved

Ingredients

8 servings

8Scallops (sashimi grade)
1 dashLemon juice
2Cherry tomatoes
2 tbsp☆Ketchup
1 tsp☆Wine vinegar (vinegar also OK)
1 tsp☆Olive oil
1 pinch☆Salt
1☆Black pepper
1☆Basil (dried)
1☆Oregano (dried)
1 dash☆Garlic (finely chopped)

Saved

Steps

1

Mince the tomatoes and combine with the ☆ ingredients. Insert shallow crisscross cuts into the scallops.
2

Pat dry moisture from the scallops and lightly flavor with salt and pepper (not listed). Quickly cook both sides in olive oil (not listed) and transfer to a plate.
3

Heat the sauce in the frying pan from Step 2, and transfer the sauce to the plate once it becomes aromatic.
4

Pour some lemon juice on top of the scallops, garnish with parsley if you have any, and it's complete.