A delightful dish featuring seared scallops in a rich tomato and garlic butter sauce, garnished with fresh basil.
Pat the scallops dry with a paper towel and season them lightly with salt and pepper.
Dry scallops sear better, creating a golden crust.
Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat until melted and slightly foamy.
Ensure the butter doesn't burn by keeping an eye on the heat.
Place the scallops in the skillet and sear for 2 minutes on each side until golden brown. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir constantly to prevent the garlic from burning.
Add the chopped tomatoes and thyme to the skillet, cooking for 3 minutes until softened.
Crush the tomatoes slightly with the spatula for a saucier consistency.
Return the scallops to the skillet, spooning the sauce over them to reheat gently.
Ensure the scallops are just warmed through to avoid overcooking.
Garnish with fresh basil leaves and serve immediately.
Serve with crusty bread to soak up the delicious sauce.
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