Grilled Scallops with Sauce Vierge

(pic : flickr)

Ingredients :

16 scallops on the half shell
salt and pepper
extra virgin olive oil, for drizzling
4 basil leaves, finely shredded
For sauce Vierge:
2 tomatoes
100 ml extra virgin olive oil
50 ml lemon juice
1 tsp coriander seeds, crushed



How To Make :

1. Preheat a grill for about 10 minutes until it reaches its highest heat.

2. Meanwhile, to make the sauce Vierge, blanch the tomatoes in salted boiling water for 10 seconds, then submerge them in iced water for a minute. Remove from water and peel away the skins. Cut the tomatoes into quarters, then remove the seeds and finely chop the flesh. Combine the olive oil, lemon juice and crushed coriander seeds in a saucepan over low heat and infuse for 4-5 minutes. Stir in the chopped tomatoes, then remove from the heat.

3. Arrange the scallops (in their shells) on a baking tray, season with salt and pepper and drizzle with a little olive oil. Place under the grill for 2 minutes -- You may need to do this in batches. Transfer the scallops to a plate and spoon the warm sauce over the top. Sprinkle with shredded basil and serve.

Serve 4
Source : Matt Moran (When I Get Home)