Seared Scallops With Sauce Vierge - cooking recipe

Ingredients

None None Scallops
20 None fresh scallops, hard sinew removed, small muscle removed, shells cleaned and reserved
1 tbsp extra virgin olive oil
2 tbsp picked chervil sprigs, for garnish
None None Sauce Vierge
1/3 cup extra virgin olive oil
1 tbsp lemon juice
1 tsp toasted coriander seeds, crushed
1 tsp fennel seeds, crushed
8 None basil leaves
2 None medium ripe tomatoes, peeled de-seeded, diced

Preparation

Take the scallops out of the fridge and allow them to come almost to room temperature.
Meanwhile, make the sauce vierge. First, gently warm the oil in a saucepan. Remove from the heat and mix in the lemon juice, coriander and fennel seeds. Let sit for 1 min, then add the basil and tomato. Season then set aside.
Toss the scallops in oil and season lightly. Place on a very hot grill or frying pan and sear for about 1 minute each side, or until cooked through.
Place the scallops back into their shells and dress with the sauce and chervil sprigs.