One-Pan Scallops and Cherry Tomatoes
This is a one-pan scallops and cherry tomatoes. The scallops are juicy while the roasted cherry tomatoes are caramelized and sweet. This dish can be served straight from the pan (on its own as a low-carb meal or as a side-dish) or as toppings for a salad grain bowl.
Related Recipe:
See Also:
- Perfectly Seared Scallops Recipe
- Cherry Tomato & Scallop Pasta Recipe
- More Easy & Delicious Scallop Recipes
In this recipe, I used a square non-stick griddle pan with a detachable handle, something I bought on a whim almost 10 years ago. The pan can go from the stove to the oven by detaching the handle. Since I am using large scallops (more than 30 grams each) in this recipe, they take longer to cook than the cherry tomatoes in the oven. So I seared the scallops briefly on the stove to shorten and synchronize their cooking time with the tomatoes in the oven later. In the process, I also get some lovely grill marks on the scallops. I then added the cherry tomatoes, tossed in olive oil to the other half of the pan. Season everything with garlic salt and bake the pan in the oven.
You can easily still make this recipe without the same pan as mine. Use any regular pan to sear the scallops’ before transferring them to a sheet pan for roasting. Or use smaller scallops (less than 30 grams each) so that the roasting time of the scallops are the same as the cherry tomatoes.
One-Pan Scallops and Cherry Tomatoes
This one-pan scallops can be served straight from the pan or as toppings for a salad grain bowl.
Ingredients:
- 8 to 16 large (more than 30 grams each) scallops* patted very dry on paper towels
- 1 tsp extra-virgin olive oil for greasing pan
- 250 grams cherry tomatoes* use two or more colours for better presentation
- 1 tsp extra-virgin olive oil for cherry tomatoes
- fine sea salt or garlic salt to taste
- freshly cracked black pepper to taste
- chopped Italian flat-leaf parsley to serve
- lemon wedges to serve
- bread optional; for soaking up the scallop juices in the pan
*you can use any number of scallops and cherry tomatoes as you like, as long as they don’t overlap each other in the pan.
You also need
- kitchen paper towels
- a griddle pan (for grill marks on the scallops) or regular pan
- a sheet pan lined with baking paper (if not using the same griddle pan for the oven)
Directions:
- Partially cook (grill or sear) the scallops. Pat the scallops as dry as possible with kitchen paper towels. Grease pan with olive oil and heat to medium high. At the first sign of smoking, add scallops one layer on the pan without overlapping. Let the scallops sear for about 1 minute without moving them. If using a griddle pan, occasionally press the scallops down with a spatula to get prominent grill marks. After one minute (do not overcook), take the pan off the heat. Turn the scallops over to the other side to cook on the still-hot pan.
- Roast in oven. In a large bowl, toss to coat all the cherry tomatoes with 1 tsp olive oil. In a sheet pan lined with baking paper (or use the same griddle pan if it fits the oven), add scallops and cherry tomatoes. Roast at preheated oven of 200°C (392°F) until the tomatoes have burst and are slightly wrinkled, about 20 minutes. Season with black pepper and chopped parsley before serving.