Thursday, September 1, 2011

Tomatoes and Basil and Scallops, OH MY!

I've been inspired by a co-workers' blog to get back on my horse and try again.

As summer is winding down, I not only have started pining for the lost days of warmth and sun (Chicago winters start unseasonably early) but also the soon to be lack of delicious summer veggies. While fall has its own set of deliciousness, summer reminds me of tomatoes and basil and happiness.

And so, I’ve decided to share with you all my new favorite summer recipe, Scallop Caprese. The substitution of scallops for the buffalo mozzarella is fabulous and the heirloom tomatoes add a pop of beautiful color.

I recently served this as a side dish for a dinner and it was a total smash. I should warn you in advance though; this is not a cheap dish, especially if you make as much as I did.


1 lb, roughly 8, fresh (never frozen) Diver Scallops (I was generous and had two per person)

1.5 lb heirloom tomatoes, the more colors, the better

1 cup of fresh basil, chiffonade (stack the leaves on top of one another and roll them up, take your knife and cut across the leave, creating long, thin ribbons)

2 cloves of garlic, minced

1-2 Tbs Extra Virgin Olive Oil

1 lemon

Balsamic Vinegar to taste

Salt and Pepper to taste

1 Tbs butter

2 Tbs vegetable oil

Slice the tomatoes, I like to vary the size and shapes to make things different, but you can cut them however you’d like. Mix the tomato, basil, garlic and olive oil together. Add a small dash of balsamic vinegar and salt and pepper to taste. Arrange on a long serving plate.

Pat the scallops dry and sprinkle lightly with salt and pepper on both sides.

In a frying pan add oil and place the flame on high. Wait until the pot is screaming hot and add the butter. Wait until the butter has melted, but not browned and then drop the scallops in. The scallops should cook for roughly 2 minutes on each side. They should have a crispy brown coating on both sides and be opaque in the center.

Remove the scallops from the heat and place them on the bed of tomatoes. Cut the lemon in half and lightly squeeze the juice over the dish (should be between ¼ and ½ of a teaspoon, depending on your preference).

Serve immediately!

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