Sauteed local scallops with light lemon wine basil sauce with cherry red tomatoes
One pound of the best scallops you can find
Flour for dusting
Old bay low salt seasoning about a teapoon
Cherry tomatoes
Bunch of fresh basil
Garlic – large clove, crushed and chopped
2 tbls or so of a good extra virgin olive oil
Linguini
Rinse the scallops. Dry and dust with a little flour sprinkled with some Old Bay or seasoning of choice
Salt and pepper them.
Into a mini food processor add basil (cleaned and dried) and garlic, whizz pouring in a bit of olive oil as needed along with a little salt and pepper
Puree till smooth. Set aside.
Into a saute pan add 1 tbl evoo. Heat the pan and add scallops , sauteeing till brown, then turn over , this should take a couple of minutes. When brown on both sides its time to ‘braise’. This means add the liquid, 1/4 cup or more of dry white wine, lemon juice and zest , and stir in about 2 tablespoons of the basil mixture. Add the tomatoes, stir in .
Serve on top of linguini.
