We've had our way with tomatoes: We've baked them, pureed them and stuffed them senseless. But this time of year, when farm stands and grocery store shelves are bursting with the sweetest summer produce, we decided to go easy on the vine-ripened beauties and enjoy them au naturel: raw, red and juicy. So we tossed them with some seared scallops and a creamy dab of butter for a hearty but light supper.
Makes: 4 servings
Prep: 10 mins
Cook: 10 mins
- 1 clove garlic, smashed
- 2 cups grape tomatoes, halved
- 2 tablespoons chopped fresh herbs (such as basil, mint, thyme, dill, parsley or cilantro)
- Salt and pepper
- 24 sea scallops, patted dry
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, at room temperature
- 4 lemon wedges
- Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour. Discard any large garlic pieces.
- Preheat a grill to medium-high. Thread the scallops on skewers and brush with the olive oil; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.
- Add the butter to the scallops mixture and gently toss until melted. Serve with the lemon wedges.