Seared Scallops, Tomato Panzanella, Aged Balsamic Vinegar

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    15 large sea scallops
    3 shallots, finely chopped
    2 lbs. assorted tomatoes (different colors, flavors)
    1 clove garlic
    3/4 c. extra virgin olive oil
    1/2 c. basil, roughly chopped
    1 loaf diced Italian bread
    very aged Balsamic vinegar
    salt
    black pepper
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    1. In a sauté pan place 1/4 c. olive oil and clove of garlic. Heat oil, and fry bread on high heat until brown. Remove and place on a paper towel.
    2. Chop tomatoes in different shapes. Mix with shallots, basil, remaining oil, salt and pepper.
    3. Sauté scallops on high heat in a very hot sauté pan in additional oil. Sauté scallops for about 3 minutes per side.
    4. Place bread/tomato mixture on 5 plates.
    5. Top with sautéed scallops and drizzle with balsamic vinegar.