Scallops are succulent pieces of seafood that should be complimented and not hidden. I like to pair them with creative sauces that enhance their natural flavor. This sun-dried tomato sauce with a hint of lemon pairs perfectly with their delicate flavor.
Ingredients:
- 2 lbs. fresh sea scallops
- 1/2 cup sun dried tomatoes, diced
- 1 lemon
- 1/2 cup minced garlic
- 1 tsp. vegetable bullion
- sea salt
- olive oil
- fresh basil
To Make:
Dry scallops completely. Season with sea salt.
Heat olive oil in small pan. Add garlic and saute for 1 minute on medium-low heat. Add diced sun dried tomatoes. Squeeze 1/2 lemon juice into mix. Heat up the vegetable bullion in microwave with 1/2 cup water for 1 minute. Add into the sun-dried tomato mixture. Mix together and cook for 2 minutes until thickened. Turn off heat.
In medium pan, heat olive oil and cook scallops 2-3 minutes per side.
Arrange scallops on a plate, spoon sauce over top. Add lemon zest if desired. Serve with fresh basil over-top.
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