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Scallops: San Juan Island Scallops

Source of Recipe

The Gutsy Gourmet


Recipe Introduction

Scallops the Washington state way!

List of Ingredients

1 lb. large sea scallops, patted dry
2-1/2 Tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 tomato, diced
1/2 tsp fresh thyme (or 1/8 tsp dried)
1/4 cup fresh basil leaves, chiffonade




Recipe

In a nonstick skillet large enough to hold the scallops in one layer, heat 1 tablespoon of the oil over high heat until it is hot but not smoking. In it, sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through.

Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely.

Add the remaining 1-1/2 tablespoons oil to the skillet. In it, cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops with the basil.

Serves 2