Seared Scallops

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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)

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.