Recipe Instructions:
Ingredients
500 g large scallops
4 tsp cornstarch
2 tsp olive oil
3 garlic cloves finely chopped
250 g cherry tomatoes
2/3 cup dry vermouth, white wine or reduced-salt chicken stock
1/3 cup fresh basil chopped
Instructions
Coat the scallops in 3 teaspoons cornstarch, shaking off the excess. Heat the oil in a large nonstick frying pan over medium heat. Add the scallops and sauté until golden-brown and cooked through, about 3 minutes. With a slotted spoon, transfer the scallops to a bowl.
Add the garlic to the pan and cook for 1 minute. Add the cherry tomatoes and cook until they begin to collapse, about 4 minutes. Add the vermouth and basil to the pan. Bring to a boil and cook for 1 minute.
Meanwhile, stir together the remaining 1 teaspoon cornstarch with 1 tablespoon cold water in a small bowl. Add the cornstarch mixture to the pan and cook, stirring, until the cherry tomato sauce is slightly thickened, about 1 minute.
Return the scallops to the pan, reduce to a simmer, and cook just until heated through, about 1 minute. Serve hot.
