Porcini Dusted Sea Scallops With Tomato Relish Tarifi

Malzemeler

• 12 Large Sea Scallops, 2 Tablespoons Dried Porcini Powder (See Note Below), 4 Tablespoons Unsalted Butter, Salt & Pepper To Taste. For The Relish: 6 Ripe, Plum Tomatoes, 1 Clove Garlic, Peeled And Minced, 1 Tablespoons Olive Oil, Salt & Pepper, ½ Teaspoon Chopped, Fresh Thyme

Hazırlanışı

1. Cut the tomatoes in half, cutting away the core end, then carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside. Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. (The scallops should have a light, crisp outer crust, but remain tender inside.) Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

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