Scallops with Warm Tomato-Basil Dressing

Ingredients;

  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon fresh lemon juice
  • 2 tomatoes—peeled, seeded and diced
  • 2 tablespoons finely chopped fresh fennel
  • 1 tablespoon chopped chervil or tarragon
  • 1 tablespoon finely shredded basil, plus baby leaves for garnish
  • Salt and freshly ground pepper
  • 16 jumbo sea scallops (about 1 pound)

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