Ingredients (serves 4)
For the sauce vierge
- 1 tbsp coriander seeds
- 1 garlic clove
- sea salt
- 2-3 tbsp extra virgin olive oil
- 1 large ripe tomato
- handful fresh tarragon
- handful fresh basil
- handful fresh coriander (you can substitute mint if you like)
- ½ lemon, juice only
For the scallops
- 8 large diver-caught scallops, roe attached
- olive oil, for drizzling
- salt and freshly ground black pepper
- lemon quarters
- For the sauce vierge, dry-fry the coriander seeds in a hot frying pan until they release their aroma. Place them in a pestle and mortar and crush.
- Peel the garlic clove and mash to a paste with the tip of a knife and some sea salt. Add the garlic paste to the pestle and mortar.
- Add 2-3 tablespoons of extra virgin olive oil to the garlic and coriander and stir.
- Remove the core and seeds of the tomato. Chop the flesh roughly and add to the pestle and mortar.
- Roughly chop the herbs and add them to the pestle and mortar. Crush all the ingredients together well to form a sauce. Allow the flavours to infuse while you prepare the scallops.
- Trim off any tough, sinewy flesh and remove any black veins from the scallops, but keep the roes intact.
- Heat a frying pan or griddle pan until hot. Drizzle some olive oil over the scallops and season with salt and freshly ground black pepper.
- Place the scallops on the hot pan or griddle and cook until they’re just cooked through, about 2-3 minutes on each side, depending on size. They’ll feel firm to the touch when cooked. (If the scallops are very large, you can finish them in a preheated oven for a few minutes.)
- Finish the sauce vierge by adding the lemon juice (don’t do this until just before serving or the herbs will turn black). Adjust seasoning and stir well.
- To serve, spoon the sauce vierge over the scallops and garnish with the quartered lemons.
Recipe via the BBC