A simple, fresh sauce makes a vibrant accompaniment to sweet, chunky scallops. Try serving with Braised Fennel and Peppers Stuffed with Minted Rice (both on this website).
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10-14 scallops, about 250 g (9 oz) altogether
For the sauce
225 g (8 oz) tomatoes
50 ml (2 fl oz) fish stock
Juice of 1 orange
2 tablespoons dry white wine
1 teaspoon white wine vinegar
½ teaspoon caster sugar
1 tablespoon olive oil
Olive oil for greasing
a few fresh basil leaves
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Method Prep:25min › Cook:10min › Ready in:35min
To make the sauce, cover the tomatoes with boiling water and leave for 1-2 minutes. Then peel, deseed and chop them.
Place them in a food processor with the stock, orange juice, wine, vinegar, sugar and pepper to taste, and blend until smooth. Alternatively, beat them by hand in a mixing bowl.
Transfer the mixture to a saucepan, bring it to the boil and cook rapidly for 5 minutes, or until reduced by half to a thick coating consistency. Whisk in the oil to make a glossy sauce, and keep it warm.
Cut away and discard the tough white muscle on each scallop and the coral, if attached. Lightly grease a ridged, iron grill pan or a nonstick frying pan with oil, and place it on a high heat.
When the oil is hot, add the scallops and sear them for 2 minutes, then turn and cook them for a further 30 seconds. Remove them from the pan and let them rest for 1 minute.
Pour the sauce onto two plates and divide the scallops between them. Garnish with basil leaves and serve.