Quick & Easy

Barbecue seared scallops with sauce vierge

Barbecue seared scallops with sauce vierge


Sauce vierge


1.Take the scallops out of the fridge; allow to come almost to room temperature.
2.To make sauce veirge: gently warm oil in a saucepan. Remove from the heat; mix in lemon juice, coriander and fennel seeds. Let sit 1 minute. Add basil, tomato, salt and pepper. Set aside.
3.Toss scallops in the oil; season lightly with salt and pepper. Place the scallops onto a very hot barbecue or frying pan; sear about 30 seconds each side.
4.Place the scallops back into their shells; dress with the sauce and chervil sprigs.

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