Seared scallops with caramelized shallot-cherry tomato salad and basil oil
Compliments of: The Rusty Nail
- 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)
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.
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.