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Scallops & Herbed Tomatoes

Hello, budget gourmet!!!

I don’t often share recipes like this with “super expensive ingredients” – like scallops. But when I do, I still try to budget hack them. Serving these with in season tomatoes and fresh herbs from your garden, over inexpensive pasta, and you’ll end up with a budget gourmet meal.

This is a freezer friendly meal…as the scallops, tomatoes and herbs can all be frozen together. Then thaw and cook in skillet and toss with cooked thin spaghetti or linguini type pasta. Crack some fresh pepper on top for an amazing, light yet filling dinner.

Hope you enjoy this ‘budget gourmet’ meal!!!

P.S. Would also be delicious with shrimp instead of scallops!

Scallops & Herbed Tomatoes

Fresh, filling, and delicious!
Prep Time10 minutes
Cook Time20 minutes
Servings - 4 servings

Ingredients 

  • 1 pint grape or cherry tomatoes halved
  • 1 Tbsp olive oil
  • 1 lb. fresh or frozen scallops
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh parsley
  • 2 green onions sliced
  • 3 garlic cloves crushed
  • Salt and pepper to taste
  • Fresh veggies as side dish
  • 16 oz pasta as side dish

Instructions

  • Cook pasta, as directed.
  • Halve all the tomatoes.
  • In a large skillet, heat the olive oil over high heat and sear the scallops on both sides. Once seared, stir in the halved tomatoes, fresh basil and parsley, sliced green onions, crushed garlic cloves, salt and pepper. Saute for 5 to 8 minutes, or until tomatoes begin to burst and scallops are cooked through.
  • Prepare veggies.
  • Serve Scallops and Herbed Tomatoes tossed with pasta and a side of veggies.

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