Scallops with Sun-dried Tomatoes
A flavourful Italian summer meal with garlic scapes and sun-dried tomatoes
Ingredients
- 8 Sea Scallops
- 2 tbsp olive oil for scallops
- 2 tbsp olive oil for sun-dried tomatoes
- 1/2 cup sliced sun-dried tomatoes 1oz
- 1/3 cup chopped garlic scapes 2oz
- 1 tbsp lemon juice
- sea salt and freshly ground pepper to taste
Instructions
Scallops
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Dab scallops with paper towel/kitchen roll to remove excess moisture. Season with sea salt and freshly ground pepper.
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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.
Sun-dried Tomato mixture
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Heat the olive oil in a skillet to medium heat. Start cooking the sun-dried tomatoes. Stir frequently to keep the tomatoes from catching.
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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.
Putting it all together
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On a bed of greens, place the scallops. Top with the sun-dried tomato mixture and serve.