Seared Scallops With Roasted Grape Tomatoes

Seared Scallops With Roasted Grape Tomatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Chef Ronaldo's Sabores de Cuba. Recipe Credit: . Photo Credit: Kelly Campbell.
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    2 Servings
  • Serving size
    2 scallops and 1/2 of the sauce
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    2 scallops and 1/2 of the sauce
  • Amount per serving Calories 160

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 420mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 15g
  • Potassium 550mg
  • Phosphorus 390mg

Choices/Exchanges: 2 Vegetable, 2 Lean protein



  • sea scallops (approximately 4 scallops; they can be found in most seafood sections)
    7 oz
  • avocado oil (divided)
    2 tsp
  • Spanish onion (cubed, 1/4-inch cubes)
    1/2 cup
  • garlic (peeled and finely chopped)
    2 clove
  • Kosher Salt
    1/2 tsp
  • black pepper (cracked, divided)
    1/2 tsp
  • grape tomatoes (washed and cut in half)
    10 oz
  • chicken stock (unsalted)
    1/2 cup
  • lime juice
    1 tsp
  • cilantro (finely chopped)
    2 tsp


  1. Preheat oven to 400°F.

  2. Remove the small side muscle from the scallops, rinse scallops with cold water, and pat dry. Place in the refrigerator.

  3. Preheat an ovenproof nonstick sauté pan over medium heat, add 1 teaspoon avocado oil, and wait 10 seconds for oil to heat up. Add onions and cook until translucent, about 2 minutes. Stir constantly so onions cook evenly. Add garlic, salt, and 1/4 teaspoon pepper, and stir for about 1 minute. Add tomatoes and chicken stock, and place pan in the oven for 10 minutes.

  4. With about 4 minutes remaining on the sauce, remove scallops from the refrigerator. Preheat another nonstick pan over medium-high heat. Add remaining 1 teaspoon avocado oil and wait a few seconds for oil to heat up. Sprinkle 1/4 teaspoon pepper over both sides of scallops. Place scallops flat side down in the pan, press gently so they kiss the pan, and cook for 45 seconds. Repeat on the other side. Once cooked, set scallops aside.

  5. Remove sauce from the oven and stir in lime juice and cilantro. Serve by placing half the sauce on bottom of each plate and 2 scallops on top.