Scallops With Fresh Tomato Sauce

Ingredients

• 12 sea scallops
• 3 tablespoons flour
• salt and pepper
• 1 lemon, quartered for garnish
• parsley (to garnish)
• 2 tablespoons olive oil
• 8 romaine lettuce leaves

Sauce

• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, chopped
• 1-2 jalapeno pepper, seeded and chopped
• 2-3 garlic cloves, minced
• 2 tablespoons capers, rinsed and chopped
• 2 tablespoons fresh lemon juice
• 1/2 lemon, zest of
• 3 tablespoons fresh basil, sliced
• 3 tablespoons parsley, chopped
• 1 tablespoon oregano, chopped
• 1/4 cup olive oil
• salt and pepper

Directions

1. 1

   Make the sauce: Add all ingredients to a bowl.

2. 2

   Let it sit at room temperature for 1 hour, then start the scallops.

3. 3

   Dredge the scallops in flour mixed with salt and pepper, shaking off excess.

4. 4

   Heat olive oil in a pan.

5. 5

   Add scallops and sauté 2-3 minutes.

6. 6

   Turn over and cook 3 minutes more until browned.

7. 7

   To serve, place 2 romaine leaves on a plate.

8. 8

   Top lettuce with 4-5 tablespoons of sauce.

9. 9

   Add 3 scallops to each plate and garnish with a lemon wedge and parsley.