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Ingredients
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Seafood
Vierge Sauce
Method
Preparing the Vierge Sauce
Make the Sauce
In a medium bowl, combine the diced cucumber, cherry tomatoes, red onion, and chopped basil.
Dress the Salad
Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste. Mix well and set aside.
Cooking the Scallops
Sear the Scallops
Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.
Cook the Scallops
Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side, or until golden brown and cooked through.
Plating
Serve
Place the seared scallops on a plate and top with the prepared Vierge sauce. Enjoy!