A flavourful Italian summer meal with garlic scapes and sun-dried tomatoes
Dab scallops with paper towel/kitchen roll to remove excess moisture. Season with sea salt and freshly ground pepper.
Heat up the olive oil in a skillet. Place the scallops into the skillet. Cook on one side until the scallops freely move from the skillet. Turn and cook the other side.
Heat the olive oil in a skillet to medium heat. Start cooking the sun-dried tomatoes. Stir frequently to keep the tomatoes from catching.
After a few minutes add the garlic scapes. Sauté for a couple of minutes then add the lemon juice. Season with sea salt and freshly ground pepper to taste.
On a bed of greens, place the scallops. Top with the sun-dried tomato mixture and serve.