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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Perfect for any occasion, these seared scallops are complemented by a warm and robust slow-roasted tomato confit. —Benny's Chop House
Ingredients
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2 pints
heirloom cherry tomatoes
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2
cloves garlic, chopped coarsley
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2 cups
extra virgin olive oil
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3 sprigs
basil
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2 sprigs
thyme
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salt & pepper, to taste
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12
U-10 sea scallops
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Splash
extra virgin olive oil
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1 ounce
butter
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salt & pepper, to taste
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2 teaspoons
garlic, minced
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2 teaspoons
shallot, minced
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white wine, to taste
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fresh lemon juice, to taste
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parsley, to taste
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basil, to taste
Directions
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For Slow Roasted Tomatoes
1. Preheat oven at 250 degrees F.
2. Place all ingredients (heirloom cherry tomatoes, 2 cloves of garlic, 2 cups extra virgin olive oil, 3 sprigs of basil, 2 sprigs of thyme, salt and pepper) into a small roasting dish.
3. Carefully mix together.
4. Cook uncovered in oven for 2 hours.
5. Take out of oven, let cool and set aside.
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For Scallops
1. Add splash of extra virgin olive oil to a nonstick sauté pan.
2. Warm on stove.
3. Add sea scallops to pan until golden brown in color.
4. Add 1 oz. of butter.
5. Stir for about a minute.
6. Place scallops in a warm entrée dish.
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For Sauce
1. Add 2 tsp of minced garlic to the nonstick sauté pan.
2. Add 2 tsp of minced shallot in extra virgin olive oil.
3. Deglaze with white wine.
4. Add about 4-5 per entrée of the slow-roasted tomatoes to the pan.
5. Warm mixture and spoon over scallops.
6. Spritz with lemon juice.
7. Garnish with chiffonade of fresh parsley and basil.
Ready to serve.
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