Scallops with Warm Tomato-Basil Dressing

  • Total Time:
  • Servings: 4 first-course servings
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Appetizers/starters, Fast, Healthy, Staff Favorites

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Ingredients

  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon fresh lemon juice
  • 2 tomatoes—peeled, seeded and diced
  • 2 tablespoons finely chopped fresh fennel
  • 1 tablespoon chopped chervil or tarragon
  • 1 tablespoon finely shredded basil, plus baby leaves for garnish
  • Salt and freshly ground pepper
  • 16 jumbo sea scallops (about 1 pound)

How to make this recipe

  1. In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.
  2. Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
  3. Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.

Suggested Pairing

Beer These rich, herb-scented scallops need a crisp light beer. Try Left Hand's frothy Polestar Pilsner. Or pour an unoaked Chardonnay.

Contributed By Photo © Anson Smart Published June 2011

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503287 recipes/scallops-warm-tomato-basil-dressing 2013-12-06 Pete Evans summer|grilling-barbecuing|barbecue-cookout|dinner-party|appetizers-starters|4|fast|healthy|staff-favorite june-2011 recipes,scallops-warm-tomato-basil-dressing 503287
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