Scallops with Tomato Water and Mint

What do you do when you missed a couple tomatoes and they are a little too soft to cut? Make tomato water! This comes from F&W – and it’s a winner. Start your tomato water at least an hour ahead of time. The rest comes together in minutes.

12 scallops
2 – 3 over ripe tomatoes
Olive oil
Salt and pepper
Mint leaves, torn

Place a fine mesh sieve over a bowl. Cut the tomatoes and allow to drain about an hour, pushing down on the several times. Reserve tomato water.

Pat the scallops dry and season with salt and pepper.

Add a little oil to a cast iron skillet over high heat. Cook scallops 1 – 2 min per side until nicely seared.

Place in a shallow bowl, spoon tomato water around and top with mint.

Serves 4.

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