Toasted scallop

3 servings
30 min

Scallops need to be prepared in advance - get out of the package, thaw, rinse, dry and season on all sides with salt and pepper. Prepare the sauce before frying the scallops. In a saucepan, mix the crushed shallots, basil and herbs, finely chopped peeled cream tomatoes. Pour in 100ml olive oil, squeeze the juice out of the lemons. Season with salt, pepper to taste and stir. Heat the sauce over a moderate heat for 1-2 minutes, then remove from the heat and allow to brew for 10 minutes. Over a medium heat, heat a large frying pan with the remaining olive oil. Place the scallops in the pan clockwise, cook for two minutes and similarly clockwise, starting with the first, flip them to the other side and fry for another two minutes. Remove scallops on napkins and dry from oil, drizzle with lemon juice. Serve, drizzled with sauce, the scallops hot to the table on sinks or plates, garnishing with herbs. Enjoy your meal!