Pan-Seared Scallops with Tomatoes and Pesto

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 0.5 teaspoon bottled garlic minced
• 1 tablespoon basil fresh chopped
• 2 cups grape tomatoes 
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon lemon zest grated
• 2 teaspoons olive oil 
• 3 tablespoons basil pesto 
• 0.3 teaspoon salt 
• 1.5 pounds scallops 

Equipment

• frying pan
• paper towels

Directions

1. Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray.
2. Add scallops to pan; cook 2 minutes on each side or until golden brown.
3. Remove scallops from pan; keep warm. Reduce heat to medium.
4. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer.
5. Add tomatoes; cook 45 seconds, tossing to coat.
6. Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate.
7. Sprinkle with basil.