Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp vegetable oil
    •    lime wedges (for serving)
    •    3/4 tsp kosher salt, plus more
    •    1 pound tomatoes, preferably Sun Golds, chopped
    •    1/4 cup fresh mint leaves, preferably peppermint, torn
    •    12 sea scallops (about 1 lb.), side muscle removed, patted dry

Method

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.

This great family recipe is thanks to bon appetit at https://www.bonappetit.com/recipe/seared-scallops-with-tomato-water-lime-and-mint