- 1 Tbsp olive oil
- 1 pint cherry or grape tomatoes
- 8 oz snow peas, trimmed
- Salt and pepper, to taste
- 3 Tbsp butter, divided
- 16 large sea scallops
- 1 Tbsp chopped fresh
1. Heat olive oil in a large nonstick skillet over medium-high. Add tomatoes and cook, tossing occasionally, 2 to 3 minutes. Stir in snow peas and cook, tossing occasionally, until the snow peas are bright green and tender and the tomatoes are starting to blister, about 3 more minutes. Transfer vegetables to a serving bowl and season with salt and pepper to taste; set aside.
2. Melt 1 Tbsp butter in the skillet over medium-high heat. Remove the small side muscle from the scallops, and pat them dry with paper towels. Season with salt and pepper. Add scallops to the pan and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Flip each scallop and cook 1 to 2 minutes; remove to a plate. 3. Melt the remaining 2 Tbsp butter in the skillet. When the foam subsides, remove the skillet from the heat and stir in the parsley. Serve the scallops with the parsley butter drizzled on top and the tomatoes and snow peas on the side.
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PHOTO: Christina Holmes