1 pound large dry-processed sea scallops (about 12)
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
FOR THE SAUCE:
2 tablespoons white wine
Juice of 1 large lemon
1 red pepper (chopped)
4-5 grape tomatoes
1 tablespoon maggi seasoning
1 teaspoon red crushed pepper (if you want it spicy, add 2 teaspoon)
2 tablespoons of butter
For the salsa, Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.
Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with sea salt and a small grind of black pepper.
Heat oil in a nonstick frying pan over medium-high heat. Allow the oil to heat up and shimmer, then place the scallops in the pan in a single layer and reduce heat to medium. Cook for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
For the sauce, in a food processor, blend the tomatoes, red pepper, add in maggi, red crushed pepper, white wine, and lemon juice.
Turn heat back to medium-high and add the blended sauce, stirring to remove browned bits on the bottom of the pan. Reduce for a minute or 2, then turn heat to low. Whisk in butter, a tablespoon at a time, until sauce becomes emulsified and glossy. Stir and cook for about 3-4 minutes then remove from heat.
To serve, spoon sauce onto four individual plates or a platter, place scallops on sauce and top each with a spoonful of salsa.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.