Scallops With Fresh Tomato Sauce

This is a quick easy appetizer for a hot summer day.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 12  sea scallops
• 3  tablespoons flour
•  salt and pepper
• 1  lemon, quartered for garnish
•  parsley (to garnish)
• 2  tablespoons olive oil
• 8  romaine lettuce leaves

• Sauce

• 2  cups cherry tomatoes, halved
• 1⁄4 cup red onion, chopped
• 1 -2  jalapeno pepper, seeded and chopped
• 2 -3  garlic cloves, minced
• 2  tablespoons capers, rinsed and chopped
• 2  tablespoons fresh lemon juice
• 1⁄2 lemon, zest of
• 3  tablespoons fresh basil, sliced
• 3  tablespoons parsley, chopped
• 1  tablespoon oregano, chopped
• 1⁄4 cup olive oil
•  salt and pepper

Directions

1. Make the sauce: Add all ingredients to a bowl.
2. Let it sit at room temperature for 1 hour, then start the scallops.
3. Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
4. Heat olive oil in a pan.
5. Add scallops and sauté 2-3 minutes.
6. Turn over and cook 3 minutes more until browned.
7. To serve, place 2 romaine leaves on a plate.
8. Top lettuce with 4-5 tablespoons of sauce.
9. Add 3 scallops to each plate and garnish with a lemon wedge and parsley.