Seared Scallops With Tomato Water, Lime, and Mint

Ingredients

• 1 pound tomatoes, preferably Sun Golds, chopped
• ¾ teaspoon kosher salt, plus more
• 1 tablespoon vegetable oil
• 12 sea scallops (about 1 lb.), side muscle removed, patted dry
• Lime wedges (for serving)
• ¼ cup fresh mint leaves, preferably peppermint, torn

Steps

1. Place tomatoes in a fine-mesh sieve set over a medium bowl; season with ¾ tsp. salt. Let sit, stirring occasionally, until about ¾ cup tomato water has collected in bowl, 30–40 minutes.
2. Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season scallops with salt and sear until deeply browned, about 2 minutes. Turn and cook until just opaque on other side, about 30 seconds. Drain on paper towels 1 minute.
3. Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops; top with mint.