Scallops With Sauce Vierge

A herby, garlicky dressing works well with juicy sea-fresh scallops in this tempting appetizer.

• Ready In: 15 mins
• Serves: 4

Ingredients

• For the sauce

• 4  shallots, finely diced
• 2  garlic cloves, crushed
• 8  tomatoes, on the vine, finely chopped
• 10  basil leaves, shredded
• 7⁄8 cup olive oil

• For the scallops

• 2  tablespoons olive oil
• 12  scallops, roe removed, off the shell
• 4  lemon wedges
•  salt and pepper

Directions

1. Combine all the sauce ingredients in a bowl and set aside.
2. Heat the olive oil in a frying pan over a moderate heat.
3. Season the scallops with salt and pepper, and fry for 2 minutes on each side until they're tinged golden.
4. Place the scallops on warmed plates and spoon over the sauce. Serve straight away with lemon wedges on the side.