Seared Scallops with Shrimp Skewers and Roasted Tomato Puree

Step 1

Preheat oven to 425°F. On a baking sheet, toss the 2 cups cherry tomatoes with 1 tbsp olive oil and 2 whole garlic cloves. Roast until tomatoes are burst and charred, about 20 minutes.

Step 2

Meanwhile, thread the 12 shrimp onto 4 skewers. Pat the 12 scallops dry with paper towels. Season both with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 3

Transfer roasted tomatoes and garlic to a blender. Add 1 tbsp olive oil and blend until smooth. Season with salt to taste. Keep warm.

Step 4

Heat 1 tbsp olive oil in a large skillet over high heat. Add the shrimp skewers and cook until pink and opaque, about 2 minutes per side. Remove and set aside.

Step 5

In the same skillet, add the scallops in a single layer. Sear until golden crust forms, about 2 minutes per side. Do not crowd the pan; cook in batches if needed.

Step 6

Spoon the tomato puree onto plates. Top with scallops and shrimp skewers. Squeeze the lemon over everything and serve immediately.