Seared Scallops with Mint & Tomato Water
These scallops are a great summertime snack. This is one of my favorite things to serve after a day at the beach. Light, while still being buttery and satisfying.
Active time: 15 minutes - Total time: 45 minutes / Serves 4
ingredients
- 1 POUND TOMATOES, CHOPPED
- 3/4 TEASPOON SEA SALT, PLUS MORE
- 1 TABLESPOON GHEE
- 1/4 TEASPOON GARLIC POWDER
- 12 WILD CAUGHT SEA SCALLOPS (ABOUT 1 LB.), SIDE MUSCLE REMOVED, PATTED DRY
- LIME WEDGES (FOR SERVING)
- 1/4 CUP FRESH MINT LEAVES, PREFERABLY PEPPERMINT, TORN
method
Place tomatoes and mint leaves in a fine-mesh strainer set over a medium bowl; season with ¾ tsp. Salt. Mix well, and coat the tomatoes in the salt. Let sit, stirring occasionally, until about ¾ cup tomato water has collected in bowl, 30–40 minutes.
Heat ghee in a large skillet, preferably cast-iron, over medium-high heat. Season scallops with salt and garlic powder and sear until deeply browned, about 2 minutes. Turn and cook until just opaque on other side, about 30 seconds. Drain on paper towels for 1 minute.
Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; top with mint.
