Seared Scallops

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Seared scallops with caramelized shallot-cherry tomato salad and basil oil

Compliments of: The Rusty Nail

 

Ingredients:

  • 4 U 10 dry sea scallops
  • 1 medium peeled shallot, thinly sliced
  • 5 cherry tomatoes, cut in half

 

  • 4 ounces Basil
  • Olive oil
  • Red wine vinegar
  • Kosher salt
  • Fresh ground black pepper
  •  ¾ cup neutral oil (canola or grape seed oil work best)

For salad:

Heat a sauté pan, turn flame to low, pour 1 ounce of olive oil in.  Place the sliced shallot in pan and cook for 15 minutes, stirring occasionally.  Add cherry tomatoes and cook for another 5 minutes, season with salt and pepper, and add 1 ounce red wine vinegar.  Add 1 tablespoon chiffonade basil and stir.  Place in refrigerator until cool.

 

For scallops:

Pour 1 ounce of olive oil into a hot sauté pan.  Season scallops with salt and pepper, place into pan.  Let scallops cook until they are browned and easily picked up with tongs, about 2 minutes.  Flip them over and let cook for another minute.

 

For basil oil:

Place remaining basil in boiling water for 10 seconds.  Remove basil and drop in ice water to cool.  Squeeze excess water from leaves, combine with ¾ cup neutral oil in blender and mix on high for 30 seconds.  Season with kosher salt.

Place shallot-tomato salad in center of plate, arrange scallops around the salad.  Drizzle the basil oil around the plate, enough to use as a sauce for the scallops.

 

Enjoy!