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Seared Scallops with Tomato Water, Lime, and Mint

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.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1 tbsp vegetable oil
    •    lime wedges (for serving)
    •    3/4 tsp kosher salt, plus more
    •    1 pound tomatoes, preferably Sun Golds, chopped
    •    1/4 cup fresh mint leaves, preferably peppermint, torn
    •    12 sea scallops (about 1 lb.), side muscle removed, patted dry


  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.
  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.
  3. Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; top with mint.

This great family recipe is thanks to bon appetit at


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