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Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa is a light, elegant, summery restaurant-quality dish for two!


Total time

0 minutes




  • salsa
  • 4 medium plum tomatoes (about 1 pound), seeded and chopped
  • ¼ cup red onion
  • 2 tablespoons good-quality balsamic vinegar
  • salt and freshly ground black pepper (to taste)
  • 1 large sprig fresh basil (thinly sliced)
  • scallops
  • 2 teaspoons olive oil ((divided))
  • salt and freshly ground black pepper
  • 8 large sea scallops, side muscle removed, rinsed and patted dry


  1. SALSA
  2. Combine tomatoes, onion, balsamic vinegar, salt and black pepper in a small bowl and mix well. Set aside.
  3. When ready to serve, stir in fresh basil.
  5. Heat olive oil over medium-high heat until oil is hot, shimmering and ready to smoke.
  6. Generously season scallops with salt and black pepper.
  7. Place in the pan and cook 2-3 minutes on the first side or until a nice golden crust has formed.
  8. Turn the scallops over and cook 1 minute on the other side. Immediately remove from heat.
  9. Serve salsa with scallops.

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