Scallops with Slow Roasted Tomatoes and Artichoke Salsa

5 from 1 vote

Scallops with Slow Roasted Tomatoes and Artichoke Salsa

Fast, easy, and delicious, these tender scallops are brightened by a punchy artichoke salsa and sweet and juicy slow roast tomatoes. Fresh parsley and mint lend an herbal note.

Course Main Course

Cuisine American

Keyword artichoke, dairy-free, egg-free, main, mint, nightshade-free, nut-free, parsley, salsa, scallop, seafood, tomato

Prep Time 15

Cook Time 20

Total Time 45

Servings

Calories 256kcal

Author Jenny Ross

Ingredients

Scallops

1 pound scallops
salt to taste
1 teaspoon avocado oil

Tomatoes

1 branch cherry tomatoes or 12 cherry tomatoes, omit for nightshade-free
avocado oil for pan
salt to taste

Salsa

1/2 cup marinated artichoke hearts drained and chopped
1/2 tablespoon shallot sliced thin
1 small clove garlic minced
1 tablespoon fresh parsley chopped
1 tablespoon fresh mint chopped
salt and pepper to taste
lemon juice to taste
chili pepper flakes or cayenne, to taste, omit for nightshade-free

Get Recipe Ingredients

Instructions

Season the scallops with salt and set aside at room temperature while you prepare the tomatoes and salsa.
Preheat the oven to 350ºF. Line a rimmed baking sheet with foil or parchment paper, rub with a bit of oil, and add tomatoes, tossing to coat in a little bit of oil. Bake for 20 minutes, or until soft and a bit dehydrated and set aside.
Dry the scallops well on paper towels. Heat a cast iron skillet over medium high heat and when hot, add the avocado oil. When the oil is hot, place the scallops onto the hot skillet (they should sizzle immediately). Sear until deep golden brown without moving (they will stick until well browned, at which point they will release), flipping half way through, about 3 minutes total.

Notes

Protein:Energy Ratio: 1.32

Nutrition