Seared Scallops with Cherry Sauce

Step 1

Pat 12 large scallops dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over high heat until shimmering.

Step 2

Add scallops in a single layer, not touching. Sear until golden brown, about 2 minutes per side. Transfer to a plate.

Step 3

In the same skillet, add 1 cup pitted cherries and 2 tbsp balsamic vinegar. Cook over medium-high, stirring, until cherries soften and sauce thickens, about 3 minutes.

Step 4

Return scallops to the skillet, spoon sauce over them, and cook 1 minute to warm through.

Step 5

Serve scallops topped with 1/4 cup chopped walnuts, 2 tbsp torn mint, and 1/4 cup shaved parmesan.