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    • Seared Scallops with Sauce Vierge

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 94; Fat 1.2g; Protein 19.5g; Carbs 0g; Omega-3 fatty acids 333mg
    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

    • To make the sauce Vierge, toast the coriander seeds and garlic in a small sauté pan over medium-high heat until fragrant; about 3 minutes. Place in a mortar and pestle and crush to a coarse paste.

    • Add the olive oil and use the pestle to combine the two. Add the tomato, tarragon, basil and coriander. Use the pestle to mash the ingredients together while adding the lemon juice and a pinch of salt. Set aside.

    • Rinse the scallops and pat dry. Season them with salt as you like and season with pepper.

    • Get your frying pan smoking hot. Drizzle some olive oil into the pan and add the scallops.

    • Leave to sear (uncovered). After 2-3 minutes, turn scallops over and continue cooking for a further 3-4 minutes or until tender and cooked through.

    • Plate up the scallops, drizzle with sauce Vierge and serve with lemon wedges.

    • Serving Suggestions: Serve with a side of Extra-Virgin Olive Oil lathered with pineapple white balsamic vinegar.

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