Pan seared Hokkaido scallops

🧂 Ingredients

• 16 pcs pcs scallop meat
• 2 tbsp clarified butter
• For the tomato coulis:
• 500 gr cherry tomatoes
• 1 tsp herbes de Provence
• 1 tbsp olive oil

Instructions

• 1 Preheat the oven to 180°C and arrange the halved cherry tomatoes on a baking
  tray.
• 2 Drizzle the olive oil over the tomatoes and season with salt, pepper and herbes
  de Provence.
• 3 Bake for 30 minutes or until the tomatoes have released their juices and their
  skins are starting to blister.
• 4 Transfer the baked tomatoes with the extracted juice into the blender. Adjust
  the thickness with some water if required and season to taste. Pass the tomato
  purée through a thin mesh sieve.
• 5 Pat dry the scallop meat on a kitchen towel.
• 6 Sear the scallops in clarified butter over a high heat and season to taste.

Nutrition Info