Description
Pan-Seared Scallops with Tomato and Vegetable Stew
Ingredients:
For the Scallops:
12 large sea scallops
2 tablespoons olive oil
Salt and freshly ground black pepper
For the Stew:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 bell pepper, diced (red or yellow)
1 cup diced tomatoes
1/2 cup vegetable or chicken broth
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper, to taste
Chopped green onions for garnish
Instructions:
1. Prepare the Stew:
Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and bell peppers until softened
.
Add diced tomatoes, broth, smoked paprika, thyme, salt, and pepper. Simmer for 10-15 minutes until the flavors meld together
.
2. Sear the Scallops:
Pat the scallops dry with a paper towel. Season with salt and pepper
.
Heat olive oil in another skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown and opaque in the center
.
3. Assemble and Serve:
Spoon the tomato and vegetable stew into bowls. Top with seared scallops and garnish with chopped green onions
.
Serve immediately for a hearty and flavorful dish!