Pan-Seared Scallops With Tomatoes And Pesto

• 1 1/2 pounds sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon bottled minced garlic
• 2 cups grape tomatoes
• 3 tablespoons commercial pesto
• 1 tablespoon chopped fresh basil

1. Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.
2. Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.
3. For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.

salt, black pepper, cooking spray, lemon rind, lemon juice, balsamic vinegar, olive oil, garlic, grape tomatoes, commercial pesto, fresh basil

Taken from www.myrecipes.com/recipe/pan-seared-scallops-with-tomatoes-pesto (may not work)