OMGS!!! What a find!!! This is one of the best scallop recipes ever!!! Hubby and I both loved it. I made it exactly as stated, except I cut the cherry tomatoes in half before adding to skillet because they were rather large.
This is a delicious recipe! My only issues were that the tomatoes browned but did not blister--I ended up mashing them with the spatula to get them to pop--and my sauce turned out a muddy brown rather than the more appetizing golden color in the picture. Maybe if I owned a cast iron pan I'd have better luck, but the taste was outstanding!
Super simple, fast and absolutely delicious. I listened to another review about cooking at a higher temperature and it came out perfect. It is elegant enough to impress company and delicious enough for a nice romantic dinner. Saying that, my son loved it too... LOL
I made this for 2 with 6 large scallops which was plenty. Very good and quite easy. I added diagonally sliced asparagus to half the tomatoes and served with Parmesan Polenta for a full meal.
Made this for dinner last night, served over linguine. It was the BEST recipe I've found for sea scallops! The sauce made from deglazing the pan with a little white wine, briefly sauteed cherry tomatoes, capers and butter made the dish.
Super simple and it was delicious. The two tweaks I would make is to crank the stove heat all the way to high (not medium-high). My scallops wouldn't really brown and, while my tomatoes cooked through, I wanted a little more of a blister. I might vertically cut the tomatoes in half next time.
Easy and tasty!