Seared Shrimp and Scallops with Melted Cherry Tomatoes

Another impressive but easy one-pan dinner that looks harder than it is. Thanks to NYTimes Cooking for inspiration. Use whatever herbs you have on hand and more if you want.

• 2 T unsalted butter

• 1 T olive oil

• 2 large shallots, chopped

• 2 large garlic cloves, minced or grated

• 2-3 sprigs fresh thyme and/or oregano

• 1⁄3 c dry white wine, such as sauvignon blanc

• 3 c cherry tomatoes, halve large ones

• Small handful of basil leaves

• 1⁄4 t red pepper flakes

• Kosher salt and black pepper

• 1⁄2 lb sea scallops

• 1⁄2 lb shrimp, peeled and deveined

• 2 T avocado oil

• 1 lemon, halved for juice

• Chopped basil and/or parsley

• Flaky sea salt

Heat a large skillet over medium high heat. Add butter and olive oil. Add in the sliced shallots, thyme and oregano sprigs, and a pinch of salt and cook about 5 minutes, stirring a few times, until shallots have softened but not browned. Add garlic and sauté another minute. Add wine and cook until half of the liquid in the skillet has evaporated. Add tomatoes, basil, and red pepper flakes to the skillet with 1⁄2 teaspoon salt and a few grinds of black pepper. Cook tomatoes for about 10 minutes over medium heat, until they begin to collapse, but not completely. You want them to be still recognizable as cherry tomatoes, not sauce. Taste and season with more salt and pepper if needed. Remove the tomato mixture from the skillet to a bowl and wipe out the skillet. If you see thyme or oregano sprigs in the tomatoes, remove them now.

Dry scallops thoroughly with paper towels. Add the avocado oil to the skillet and heat over medium-high. Once the pan is hot, add a single layer of scallops without crowding (you may need to sear them in batches), then season with salt and pepper. Cook about 2-3 minutes on side one, then flip and cook about 1 more minute on side two, to just cook through. Remove to a plate and repeat with remaining scallops, adding more oil if necessary. Sear and season shrimp in the same manner, although the shrimp may need to cook another minute or two, depending on size.

Return the tomatoes to the empty skillet. Nestle the shrimp and scallops into the tomato mixture and squeeze the lemon over it. Garnish with more basil and/or parsley, and sprinkle with a little flaky sea salt.