Seared Scallops With Jammy Cherry Tomatoes | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup thinly sliced shallots (about 2 shallots)
• 2 garlic cloves, minced
• 1/4 cup dry white wine, such as muscadet or sauvignon blanc
• 1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
• Kosher salt and black pepper
• 16 large sea scallops (about 1 pound), tough muscle removed
• 2 tablespoons grapeseed oil, plus more as needed
• 1 lemon, halved
• Julienned fresh basil and mint, for serving
• Coarse sea salt, for serving