Seared Scallops with Roasted Tomatoes

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons basil fresh thinly sliced
• 3 cups grape tomatoes 
• 0.5 teaspoon kosher salt divided
• 1 tablespoon olive oil 
• 1.5 pounds sea scallops 

Equipment

• frying pan
• roasting pan
• broiler

Directions

1. Preheat broiler.
2. Arrange tomatoes in a single layer in a shallow roasting pan; lightly coat tomatoes with cooking spray.
3. Sprinkle tomatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Broil 10 minutes or until tomatoes begin to brown, stirring occasionally.
4. While tomatoes cook, heat oil in a large cast-iron skillet over medium-high heat. Pat scallops dry; sprinkle both sides of scallops with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
5. Add scallops to skillet; cook 2 minutes on each side or until desired degree of doneness.
6. Serve scallops with tomatoes; sprinkle with basil.