Scallops With Sauce Vierge

Serves 4
12 large scallops
olive oil for drizzling

Sauce:
100ml extra virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon coriander seeds
500g ripe tomatoes
1-2 tablespoons red wine vinegar
small handfuls of basil, coriander and parsley (finely chopped)

For the sauce, warm the oil, garlic and coriander seeds very gently in a pan, then set aside. Make a small cross in the bottom of each tomato and add to a bowl. Pour boiling hot water over the tomatoes and leave for about 10 seconds. Drain and cool under cold water. Peel and halve the tomatoes and squeeze out the seeds. Roughly chop the flesh. Add tomatoes to a bowl and season with salt and pepper. Stir in the vinegar, flavored oil and herbs. Set aside for 20 minutes to allow flavors to mingle.

For the scallops, heat a pan until very hot, toss scallops with a drizzle of olive oil and sear for about 1 minute one each side until nicely caramelised. Spoon the sauce vierge onto plates and top each with 3 scallops.

*photo for this recipe can be found on my food blog posting from 29 June 2007

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Scallops With Sauce Vierge

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