Seared Scallop Caprese

Directions

1. 1

   Add the olives, capers, sun-dried tomatoes, garlic, and basil to your cutting board with a pinch of salt and pepper. Finely chop all the ingredients together. Add the lemon zest, lemon juice and toss to evenly incorporate.

2. 2

   Pre-heat your griddle to high heat.

3. 3

   Pat the scallops dry and season with a bit of salt and pepper.

4. 4

   Add some olive oil to your griddle and cook the scallops for 1-2 minutes per side or until golden and caramelized.

5. 5

   To plate, add one slice of tomato to each plate. Add some of the tapenade over the tomato and then a few tears of fresh mozzarella. Using a hand torch, lightly torch the cheese and then stack 3 scallops on top. Garnish with a drizzle of olive oil, balsamic glaze and fresh basil and serve.