Scallops, with a Tomato, Basil & Lemon Dressing.



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Im clinging on to summer a bit here, but yesterday was beautiful and this is what we enjoyed for lunch in the garden. Simple, quick and utterly delicious! Make sure you serve this with gorgeous bread to mop up all of the juices.

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INGREDIENTS

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I served this as a main course allowing 4-5 large scallops per person, but as a starter 2-3 large scallops would be fine. ⠀

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8-10 Scallops with roe

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Dressing

1 clove garlic - crushed

1/2 teaspoons whole grain mustard

5 ripe cherry tomatoes - finely chopped

6-8 basil leaves - finely chopped

1 teaspoon honey

Juice 1/2 lemon

2-3 tablespoons olive oil

Salt & pepper

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METHOD

Shake the dressing ingredients together in a jam jar and set aside.

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Get a large frying pan hot and add a splash of oil. Season the scallops.⠀⠀

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Add the scallops to the pan in a clockwise circle so you know where to start turning first. You don’t want to overcook them.⠀⠀

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Cook for 2 minutes each side or until golden. Add the other knob of butter. Coat the scallops quickly and remove from the pan.⠀

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Drizzle the scallops with the dressing and serve.

Serve with crusty bread and a green salad.

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