Scallops With Fresh Tomato Sauce - cooking recipe

Ingredients

12 sea scallops
3 tablespoons flour
salt and pepper
1 lemon, quartered for garnish
parsley (to garnish)
2 tablespoons olive oil
8 romaine lettuce leaves
Sauce
2 cups cherry tomatoes, halved
1/4 cup red onion, chopped
1 -2 jalapeno pepper, seeded and chopped
2 -3 garlic cloves, minced
2 tablespoons capers, rinsed and chopped
2 tablespoons fresh lemon juice
1/2 lemon, zest of
3 tablespoons fresh basil, sliced
3 tablespoons parsley, chopped
1 tablespoon oregano, chopped
1/4 cup olive oil
salt and pepper

Preparation

Make the sauce: Add all ingredients to a bowl.
Let it sit at room temperature for 1 hour, then start the scallops.
Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
Heat olive oil in a pan.
Add scallops and saute 2-3 minutes.
Turn over and cook 3 minutes more until browned.
To serve, place 2 romaine leaves on a plate.
Top lettuce with 4-5 tablespoons of sauce.
Add 3 scallops to each plate and garnish with a lemon wedge and parsley.