Scallops with Sauce Vierge

This is a really flash entrée that demands fresh scallops, not cheap frozen ones that are full of water. Don't crowd the scallops as they will release some moisture and you don’t want them to 'stew'.

Serves:

4
Prep Time:

10 min
Marinating Time:

--
Cooking Time:

5 min
Primary Ingredient:

Seafood
Type of Meal:

Entree

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Ingredients

20	Whole	Scallops	Fresh, hard sinew removed
16	Leaves	Fresh Chives
16	Sprig(s)	Chervil
16	Leaves	Fresh Tarragon
1/2	Tsp	Extra Virgin Olive Oil
1/2	Tsp	Butter

Sauce

85	Ml	Extra Virgin Olive Oil
25	Ml	Lemon Juice
1	Tsp	MasterFoods Ground Coriander
8	Leaves	Fresh Basil	Finely sliced
2	Whole	Tomato	Medium, ripe, peeled, seeded and diced

Directions

Gently warm the oil in a saucepan, but do not boil. Remove from the heat and add the lemon juice.

Add the coriander, basil and tomato and reserve while the scallops cook.

Season the scallops lightly with salt and pepper and sear on a very hot grill in the oil and butter until just cooked.

Place a quarter of the sauce in each of four shallow bowls and arrange the scallops on top, garnishing with the fresh herbs.