Pan Seared Colossal Scallop Recipe
wild caught u8 scallop, late season tomato consomme
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Ingredients
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Main Ingredients
Tomato Consommé Ingredients
Method
Preparation of Tomato Consommé
- 1
- 2
Cook the Base
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- 3
Add Tomatoes and Stock
Add the chopped tomatoes to the pot along with the vegetable stock. Season with salt and black pepper. Bring to a simmer and let cook for about 20 minutes.
- 4
Blend the Consommé
Remove from heat and blend the mixture until smooth. Strain through a fine-mesh sieve to remove solids, creating a clear consommé.
- 5
Add Basil
Stir in the basil leaves into the strained consommé and set aside to keep warm.
Cooking the Scallops
- 6
- 7
Sear the Scallops
In a large skillet, heat the remaining tablespoon of olive oil over high heat. Once the oil is shimmering, add the scallops to the pan, making sure not to overcrowd.
- 8
Cook Until Golden Brown
Sear the scallops for about 2-3 minutes on each side, or until they develop a golden crust and are opaque in the center. Remove from heat.
Plating
- 9
Plate the Dish
In a shallow bowl, pour a generous amount of the tomato consommé. Place the seared scallops on top of the consommé and garnish with a basil leaf if desired.
- 10