Scallops With Herbed Raw Tomato Sauce
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 garlic clove, smashed
- 2 cups grape tomatoes, halved
- 2 tablespoons fresh herbs, chopped (such as basil, mint, thyme, dill, parsley or cilantro)
- salt and pepper
- 24 sea scallops, patted dry
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter, room temperature
- 4 lemon wedges
directions
- Rub the inside of a large bowl with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temperature for 1 hour. Discard any large garlic pieces.
- Preheat a grill to medium-high. Thread the scallops on skewers and brush with the olive oil; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 minutes. Remove from the skewers and add to the tomato mixture.
- Add the butter to the scallops mixture and gently toss until melted. Serve with the lemon wedges.
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Reviews
-
The success of this recipe depends very much on the quality of your tomatoes. I used a mix of cherry and grape tomatoes, and a bit of a standard tomato, all from the garden. For herbs I used about double the amount, thyme, basil, parsley and a bit of oregano blossom. I had to pan grill the scallops, which I did in a combination of butter and olive oil. Half of this recipe was an entree salad for me.
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