Noix De St. Jacques Fumée Poêlée, Tomate Verte, Emulsion De Coriandre Fraiche, Sauce Vierge Recipe
Pan seared cold smoked scallop, green tomato, cilantro emulsion, sauce “vierge”
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Ingredients
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Scallops
Green Tomato
Cilantro Emulsion
Sauce Vierge
Method
Preparation of Ingredients
- 1
Prepare the Sauce Vierge
In a bowl, combine cherry tomatoes, olive oil, chopped fresh basil, red wine vinegar, and salt. Mix well and set aside to let the flavors meld.
- 2
- 3
Prepare the Green Tomatoes
Slice the green tomatoes into thick rounds, season with salt, and drizzle with olive oil.
Cooking the Scallops
- 4
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Season the cold smoked scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat.
