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Scallops and Pan-Roasted Tomatoes

12 large scallops
¼ tsp. salt
¼ tsp. black pepper
Olive oil cooking spray
2 pints grape tomatoes
½ cup pitted chopped kalamata olives
1 TBSP. chopped fresh oregano
2 tsp. fresh lemon juice

Rinse scallops; pat dry with paper towels to remove excess moisture.
Sprinkle with salt and pepper.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add scallops and tomatoes.
Cook scallops 3 minutes on each side.
Remove scallops and keep warm.
Cover pan and continue cooking tomatoes 10 minutes or until they brown and begin to burst.
Remove from heat; stir in olives and oregano.
Serve scallops over tomato mixture.
Sprinkle lemon juice over scallops.
Serves 4.

Coastal Fisherman Merch
CF Merch



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