The Sunday Dinner Table: Antoni Porowski’s Scallops with Burst Cherry Tomatoes

Updated at: Thu, 17 Aug 2023 01:46:44 GMT

Step 1

Combine the rice, corn, 1/2 teaspoon of the oil, and 1 teaspoon salt in a medium saucepan, add the water specified on the rice package, and cook according to the package instructions.

Step 2

Meanwhile, season the scallops with salt and pepper on both sides. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot.

Step 3

Add the scallops and cook, undisturbed, until the undersides are deeply golden, 2 to 3 minutes, then turn and cook until just cooked through, 30 seconds to 1 minute more. Transfer the scallops to a plate. Add the remaining 3 tablespoons oil to the skillet and heat until hot. Add the tomatoes, 1/4 teaspoon salt, and pepper to taste and cook, stirring occasionally, until the tomatoes are golden, jammy, and burst, 7 to 9 minutes.

Step 4

Divide the rice mixture among four plates. Top with the scallops and tomatoes, and then the mint, if using. Drizzle with oil, grind over more pepper, and serve.

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