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: 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
- 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.
- 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.
- 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 https://www.bonappetit.com/recipe/seared-scallops-with-tomato-water-lime-and-mint