Seared Scallops avec Sauce Vierge

 Prep Time:
Cook Time:
Ready in: 0

Try this French recipe from Avenue by Nick Munier in honour of Bastille Day

Ingredients

  • 5 Scallops (Roe Removed - ask your fishmonger to oblige!)
    1 Tomato (vine riped and seeds removed and diced)
    Olive Oil
    Fresh Basil
    Salt to season

Method

  1. Chop up one ripe vine tomato, de-seeded & add to a heated pan with approximately 2 tablespoons of olive oil (leave aside)

    Heat up a separate hot pan, add oil to the pan and season your scallops putting the flat side down - cook for a minute and a half first side down and then 30 seconds on the other side.

    Take your pan with the heated olive oil and chopped tomato & add in a handful of handful of chopped basil. Add more Olive oil to finish your sauce vierge.

    Remove your Seared scallops from the pan and place your sauce vierge on a warm plate and place your scallops on top.

    Season with fresh herbs and Bon Appetit!

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