Pan Seared Sea Scallops with Balsamic Glazed Tomatoes and Pesto
8 large dry scallops
12 cherry tomatoes
3 Tbs Seasons Arbequina Gran Cru Olive Oil
2 Tbs Seasons Black Truffle Dark Balsamic Condimento
3 Tbs Pesto alla Genovese [Available at Seasons]
⅛ tsp Seasons Pepe e Aglio
⅛ tsp Seasons Sun Dried Tomato Salt
In a medium sauté pan, heat 1 Tbs olive oil until very hot. Add cherry tomatoes and sauté until they start to blister and brown, approximately 2 minutes. Deglaze pan with 2 Tbs of truffle balsamic, immediately remove from heat and set aside.
In another sauté pan, heat remaining 2 Tbs olive oil over high heat. Add scallops and sear 1½ to 2 minutes each side until golden brown. Remove scallops from pan and arrange on serving dish.
Quickly heat pesto in the pan used to sear scallops, then spoon over and around sea scallops on serving dish. Arrange balsamic glazed cherry tomatoes on dish.
Sprinkle to taste with sun dried tomato salt and pepe e aglio.