PORCINI DUSTED SEA SCALLOPS
Sea scallops should have a golden brown sear on the outside, but be creamy and tender inside.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half, cutting away the core end, then 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.
- Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides.
- Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown.
- 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.)
- 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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