Scalloped

Recently, frosty water droplets of freezing fog scalloped everything on the prairie. Our world became a winter wonderland of beautiful white as the broad strokes of a frosty paintbrush covered everything. Crystallized trees shimmered, traffic signs grew fingers of frost, and even our breath turned crispy in the frigid air. While the heavy frost brought with it power outages and slippery roads, it was still impossible not to stop and admire the gorgeous beauty in its pure simplicity.

Likewise, I find it hard to ignore the beauty of the pure simplicity of Seared Scallops with Roasted Tomatoes. I spotted the recipe in the April 2009 issue of Cooking Light magazine and have no regret for putting it On My Plate several times since. It is no secret that I have a thing for the ease of roasting vegetables, and love tossing bright cherry tomatoes into a hot oven until they burst with rich sweetness. Searing scallops is as simple as watching the clock, and leaves the flavor of the seafood unadulterated and pure. Serving it up with slivers of basil on a bed of fresh fettuccine makes a beautiful meal. Pure simplicity is at its best in a white winter wonderland and with Seared Scallops with Roasted Tomatoes On My Plate.

Seared Scallops with Roasted Tomatoes

3 cups cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 1/2 pounds sea scallops
2 tablespoons thinly sliced fresh basil

Preheat broiler.
Toss tomatoes with 2 tablespoons olive oil and season with salt and pepper.
Broil 10 minutes, or until tomatoes begin to brown, stirring occasionally.
While tomatoes cook, heat remaining olive oil in a large cast-iron skillet over medium-high heat.
Pat scallops dry; sprinkle both sides of scallops with remaining salt and pepper.
Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness.
(DO NOT OVERCOOK.)
Serve scallops with tomatoes on a bed of fresh fettuccine; sprinkle with basil. (Serves 4)