Seared Scallops and Tomatoes
Ingredients
- 1 1/2 lbs sea scallops
- 2 shallots, diced
- 4 large tomatoes, sliced
- 4 cloves garlic, minced
- 1 tablespoon chopped chives
- 1/2 cup dry white wine
- 4 pieces apple wood-smoked bacon with fat removed
- 1/2 cup flour
- Salt & pepper
- 2 tablespoons olive oil
- 1/2 stick butter
Instructions
Lightly salt and pepper scallops and dust with flour. In a pre-heated pan over high heat, melt butter. As soon as butter starts to foam, sear scallops on both sides until golden brown (about 2 minutes per side). Set aside. Add garlic to pan and brown for 2-3 minutes. Using a brush, lightly coat tomato slices with olive oil and sear in pan for 30 seconds on each side. Remove tomatoes. Add bacon to pan and cook until crispy (about 4-5 minutes); then add shallots and cook until soft (about 3 minutes). Deglaze pan with wine and cook until reduced (about 3 minutes). When wine is reduced, remove from heat and whisk in 8 tablespoons cold butter until sauce is emulsified. Salt & pepper to taste. Arrange 3 tomato slices per plate, rest one scallop on each tomato, and drizzle sauce around plate. Garnish with chopped chives.
