Seared Scallops With Basil and Tomatoes

7:19 PM, Aug 19, 2011   |    comments
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Looking for a delicious meal at your next dinner party. Try Atlanta Botanical Garden's Garden Chef Christina Curry's seared scallops with basil and tomatoes.

 

Seared Scallops with Basil Sauce & Tomatoes

 

1 cup grape seed oil

1/2 lb basil, blanched

   additional grape seed oil for sautéing

1 lb sea scallops

1 cup cherry tomatoes, halved

1 T white balsamic vinegar

lemon juice, to taste

2 T extra virgin olive oil

kosher salt to season

cracked black pepper to season

lemon zest to garnish

 

In a blender, combine the blanched basil and grape seed oil. Season with salt and pepper and blend on high until smooth. Set aside. Heat approximately 3 T of grape seed oil in a sauté pan over medium high to high heat.  Pat scallops dry with a paper towel and season with salt and pepper.  Place scallops in the pan and cook until brown and caramelized on each side (about 90 seconds per side).  In a bowl, combine the cherry tomatoes, lemon juice, white balsamic vinegar and extra virgin olive oil, seasoning with salt and cracked black pepper to taste.  Toss gently.  Spoon basil sauce onto each plate, top with scallops, tomatoes, and finish with lemon zest.

 

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