Seared Sea Scallops with Slow-Roasted Tomato Confit

Directions

1. 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.
2. 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.
3. 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.