Yield: 1 serving
INGREDIENTS:
5-6 sea scallops, rinsed & pat dry
salt & pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 shallot, sliced
1 clove of garlic, minced
2 tablespoons fresh herbs, minced (I used basil, rosemary and lemon thyme)
½ cup diced tomatoes
¼ cup chicken broth
juice of ½ a lemon
DIRECTIONS:
- Heat butter in a medium pan over medium heat.
- Season scallops with salt & pepper and place in the pan once hot.
- Let cook for about 3 minutes until nice and golden brown, flip and cook for another 2-3 minutes on the other side.
- Remove scallops from the pan and set aside on a dish.
- Add olive oil to the pan with shallots and garlic.
- Sauté for about 1 minute.
- Add the remaining ingredients to the pan, stir to release any of the bits stuck to the bottom and let simmer over medium heat for about 5 minutes until the sauce reduces and thickens.
- Once thickened, transfer the sauce to a plate and top with the scallops and their juices.
- Garnish with fresh herbs and a squeeze of lemon.