These scallops are cooked on high heat which produces a perfectly cooked scallop, seared on the outside and opaque all the way through.
Servings: 2 as a main or 4 as an appetizer
- 1 tbsp olive oil
- 8 scallops, preferably extra large
- Maldon salt
- 1 tbsp capers
- 16 cherry tomatoes, halved and seeded
- 1/4 cup unsalted butter, cubed
- 20 basil leaves
- Freshly ground pepper to taste
Heat heavy pan on high heat until very hot. Add oil. Add scallops and season with Maldon salt. Sear first side 1 to 2 minutes or until bottom has a crust. Flip and repeat on second side, 1 to 2 minutes. Reduce heat to low. Add capers, cherry tomatoes and butter. Stir in basil leaves and some pepper. Serve immediately.