Porcini Dusted Sea Scallops with Tomato Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are simply delicious! Adapted from Ingredients:
500 g sea scallops , about 12 |
1 oz dried porcini mushrooms , ground to a powder to make 2 tbsp |
3 tbsp extra virgin olive oil |
1 freshly ground black pepper |
6 plum tomatoes |
1 clove garlic, minced |
1 tbsp olive oil |
1/2 tsp fresh thyme, chopped |
Directions:
1. Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.
2. Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the oil in a heavy frying pan. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside.
3. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.
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