Seared scallops with sauce vierge recipe

By Debbie Major

Serves 4 as a starter
Takes 30 minutes to make, 20-25 minutes in the oven
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Rating

Seared scallops with sauce vierge is a bit of a luxury meal, but if you can afford to eat the best then why bother with the rest. An easy recipe that is quick to make and satisfying to serve.

Ingredients

Olive oil, for searing
12 large prepared scallops with corals attached
For the sauce vierge
1 small red pepper
80ml extra-virgin olive oil
25ml lemon juice
50g vine-ripened tomatoes, skinned, deseeded and cut into small dice
8 fresh basil leaves, very finely shredded

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Make the sauce vierge. Roast the red pepper for 20-25 minutes, until the skin blackens, then seal in a plastic bag and cool. Tear the pepper in half, then remove and discard the stalk, seeds and skin. Dice the flesh to the same size as the tomatoes. Put into a small, shallow pan with the oil, lemon juice and diced tomatoes, season and set aside.
2. Heat a large, non-stick, heavy-based frying pan until smoking hot. Lower the heat to medium-high, add a thin layer of oil, then add the scallops flat-side down. Sear for 4 minutes, seasoning as you cook, and turning halfway through. Press them down so they are nicely golden but still rare in the centre. Remove from the pan, cover and set aside.
3. Place the pan of sauce vierge over a low heat until warm, then stir in the basil. Spoon some sauce into the centre of 4 warmed plates and top with the scallops. Serve immediately.