Scallops With Sauce Vierge - cooking recipe

Ingredients

For the sauce
4 shallots, finely diced
2 garlic cloves, crushed
8 tomatoes, on the vine, finely chopped
10 basil leaves, shredded
7/8 cup olive oil
For the scallops
2 tablespoons olive oil
12 scallops, roe removed, off the shell
4 lemon wedges
salt and pepper

Preparation

Combine all the sauce ingredients in a bowl and set aside.
Heat the olive oil in a frying pan over a moderate heat.
Season the scallops with salt and pepper, and fry for 2 minutes on each side until they're tinged golden.
Place the scallops on warmed plates and spoon over the sauce. Serve straight away with lemon wedges on the side.