Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.
Ingredients
4 Servings
1
pound tomatoes, preferably Sun Golds, chopped
¾
teaspoon kosher salt, plus more
1
tablespoon vegetable oil
12
sea scallops (about 1 lb.), side muscle removed, patted dry
Lime wedges (for serving)
¼
cup fresh mint leaves, preferably peppermint, torn
Preparation
-
Step 1
Place tomatoes in a fine-mesh sieve set over a medium bowl; season with ¾ tsp. salt. Let sit, stirring occasionally, until about ¾ cup tomato water has collected in bowl, 30–40 minutes.
Step 2
Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season scallops with salt and sear until deeply browned, about 2 minutes. Turn and cook until just opaque on other side, about 30 seconds. Drain on paper towels 1 minute.
Step 3
Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; top with mint.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 4.5 Saturated Fat (g)0.5 Cholesterol (mg) 25 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 15 Sodium (mg) 810
