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    • Seared Scallops with Sauce Vierge

    Mark Sharron
    Easy
    10 minutes
    4
    Scallops are quite expensive, but don’t fret! You can make them taste like high-end seafood without all the fancy recipes. Olive oil and some basic ingredients all impart a lovely flavour that seafood can only dream of.
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    Ingredients

    • For the scallops
    • 12 large diver-caught scallops, roe attached
    • Olive oil for drizzling
    • Salt and freshly ground black pepper to taste
    • For the sauce Vierge
    • 1 tablespoon coriander seeds
    • 1 garlic clove
    • 2-3 tbsp extra virgin olive oil
    • 1 large ripe tomato
    • A handful of fresh tarragon
    • A handful of fresh basil
    • A handful of fresh coriander
    • ½ lemon, juice only
    • Salt to taste
    • To serve
    • Lemon wedges

    Method

    • Step-by-Step Method for Seared Scallops with Sauce Vierge
    • Rinse the scallops gently under cold running water and pat thoroughly dry with kitchen paper
    • Season the scallops on both sides with salt and freshly ground black pepper
    • Place coriander seeds in a dry pan over low heat and toast for 2–3 minutes until aromatic; crush lightly with a pestle or the bottom of a pan
    • Peel and finely mince the garlic clove
    • Core and finely dice the tomato into small cubes
    • Chop the tarragon, basil, and coriander leaves finely, keeping herbs separate for a fresher taste
    • In a bowl, combine diced tomato, minced garlic, crushed coriander seeds, fresh herbs, and a generous squeeze of lemon juice
    • Add 2–3 tablespoons of extra virgin olive oil to the bowl and mix well to create the sauce vierge; season to taste with a pinch of salt
    • Heat a non-stick frying pan over high heat until very hot
    • Drizzle a small amount of olive oil into the hot pan
    • Place scallops (with attached roe) into the pan without crowding and sear for 1–1.5 minutes on the first side, resisting any urge to move them
    • Flip scallops and sear the second side for 1–1.5 minutes, just until browned and opaque in the center
    • Remove scallops from pan and rest briefly on a warm plate
    • Spoon the sauce vierge onto serving plates, spreading slightly for a base
    • Arrange scallops on top of the sauce vierge with roe facing up for presentation
    • Serve immediately with extra lemon wedges on the side for added brightness