12 Sea scallops, cleaned (3 per plate)
3 Ripe tomatoes
1 C Olives
Juice of 1 lemon
1 Cloves garlic, minced
Olive oil
Salt & Pepper
Micro basil for garnish
· Peal and dice tomato, quarter olives, mince garlic, mix in a bowl with lemon juice, salt, pepper and olive oil
· Over medium-high heat 4 T olive oil in a pan, season scallops with salt & pepper, drop in seasoned scallops cook 2 minutes on each side or until they have formed a golden crust
· Take out of pan and place in shallow bowls, top with tomato olive salsa
· Garnish with a few sprigs of micro basil or chiffonade of basil
DELICIOUS
DIGG
REDDIT
TECHNORATI
STUMBLEUPON
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