Tomato season is coming to a close. The cherry tomatoes are the last plants still producing in our Garden. I love to use cherry tomatoes in a fresh sauce, bringing out their sweetness.

One last hurrah before garden cleanup commences….

Ingredients:

10 large Scallops, patted dry

2 – 3 cups Cherry Tomatoes, halved

1 cup green olives, halved

1/4 C White wine

3 cloves Garlic, smashed

1 large Shallot, chopped

2 Tbsp Olive Oil

1 Tbsp Butter

1 Tbsp Capers

Fresh Parsley, chopped

Fresh Basil, chopped

Salt & Pepper

Cooked Rice or Noodles

Melt butter in large skillet.

Pat the scallops dry with paper towels and season with salt and pepper. Place the scallops in the hot skillet about an inch apart and sear until nicely browned on one side. Remove from skillet to a plate and reserve.

Add shallots and garlic to hot skillet and sauté until softened, about 5 minutes. Add olives and sauté another 3 minutes. Add white wine and scrape up any bits on the bottom if the pan, incorporating them into the liquid to create a simple pan sauce.

Add parsley and cherry tomatoes, stirring to incorporate. Add salt and pepper to taste. Nestle the scallops browned side up, into the tomatoes and add back to the pan any juices on the plate.

Cook another 5 minutes to warm the tomatoes and the scallops turn opaque on the back side. Serve over rice or noodles, topped with fresh basil.