INGREDIENTS
½ stick butter
2 cloves garlic, minced
1 shallot, minced
1 ½ cups chopped tomatoes, canned (drained) or fresh
1 tsp. sherry or balsamic vinegar
Salt and pepper, to taste
1 tsp. minced fresh tarragon or ½ tsp. dried
1 lb. large sea scallops
1 to 2 TBSP. olive oil
Fresh basil, for garnish if desired
DIRECTIONS
Melt half the butter in a small saucepan; cook the garlic and shallot, until softened.
Add the tomatoes, cook for 10 minutes.
Add the vinegar, salt, pepper, tarragon and the remaining butter.
Cool slightly; puree in a blender and keep warm.
Heat a 12-inch skillet over high heat until smoking.
While it heats, place the scallops on a plate and drizzle them with olive oil.
Add the scallops, one at a time; turn as they brown, allowing about 2 minutes per side (do not cook through).
Pour a little sauce onto each of four plates and top with the scallops and basil.
Serves 4.
