Seared Scallop Caprese
Ingredients
- 12 large Scallops
- 1 large Beef Steak or Heirloom Tomato
- 4 thick slices fresh Mozzarella
- A few tablespoons Balsamic glaze
- Olive oil
- Salt and pepper
Directions
- 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.
- Pre-heat your griddle to high heat.
- Pat the scallops dry and season with a bit of salt and pepper.
- Add some olive oil to your griddle and cook the scallops for 1-2 minutes per side or until golden and caramelized.
- 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.