Makes 4 Servings
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound “dry” sea scallops, patted dry with paper towels
- 2 tablespoons minced shallots
- 1 pint grapes tomatoes, cut lengthwise in half, or use 2 cups diced (1 inch cubes) ripe plum tomatoes
- 1 tablespoon finely chopped fresh mint, plus small sprigs for garnish
- 1/4 cup dry vermouth or dry white wine
- salt and freshly ground black pepper to taste
Hot cooked rice for serving
- Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until very hot. Add the scallops and cook turning once, until opaque when pierced in the center with the tip of a sharp knife, about 5 minutes. (If you have scallops of carrying sizes, remove the smaller scallops as they are cooked.) Transfer to a platter.
- Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the tomatoes and mint and cook, stirring occasionally, until heated through, about 3 minutes. Add the vermouth and cook until the juices are thick ended, about 1 minute. Return the scallops to the skillet and stir a few times to combine. Season with salt and pepper.
- Spoon over the hit rice, garnish with mint sprigs, and serve immediately.